Avocado Chicken Enchiladas Recipe

Chicken and avocado come together with a creamy homemade sauce, wrapped in a warm tortilla, and topped off with lots of gooey cheese to make the perfect dinner: Avocado Chicken Enchiladas.

Chicken enchiladas in backing dish with homemade enchilada sauce

In our family, we absolutely LOVE enchiladas (we have over 20 different enchilada recipes on our site!). When you combine chicken and avocado together inside an enchilada, it is a match made in heaven.

What kind of tortillas to use

When it comes to making the perfect enchilada, what kind of tortilla you use is a personal preference.

Traditionally, corn tortillas are used in enchiladas, but flour tortillas will work just as well.

We recommend using a 7-8″ tortilla for enchiladas because they seem to work best in a pan (we usually make about 8 enchiladas so that it fills an entire 9×13″ pan).

If you do use a corn tortilla, it helps to place them in the microwave for a few seconds before trying to roll them into enchiladas so that they are more pliable and won’t rip as easily.

Homemade Enchilada Sauce

We are all about taking shortcuts, but in these enchiladas you just can’t quite beat the flavor of the homemade sauce. It’s worth the few extra minutes, we promise!

The homemade sauce with a simple roux – equal parts flour and butter. The butter has the flavor of garlic added in, which makes for an amazing aroma.

Next we add in some chicken stock (chicken broth will work just fine if you don’t have any stock on hand). Stir in the seasonings and  mix it all together.

Stir in the sour cream, salsa verde, and fresh cilantro after you remove the sauce from the heat (to keep the cream from curdling).

This sauce is super creamy with the sour cream, but if you’re looking for a lighter option, plain Greek yogurt is a great substitute.

If you want to keep with the homemade theme, you could use homemade tortillas for these chicken enchiladas too.

Make-Ahead Meal

Usually enchiladas are a great meal that you can prep ahead of time and keep in the fridge for a day or two until you are ready to cook.

However, because avocados tend to go brown after being exposed to the air, it might not look very appetizing.

If you want to try and make these enchiladas ahead of time, prep all the enchiladas the day before and place covered in the fridge until you are ready to cook them.

Try one of our other homemade enchilada recipes:

Serves: 8

Avocado Chicken Enchiladas Recipe

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 tbsp flour
  • 1 cup chicken stock  - (you could use vegetable stock)
  • 2 teaspoons of cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup chopped cilantro
  • 1 cup mild or medium salsa verde (depending on how hot you want it)
  • 1/2 cup fat free sour cream
  • Ingredients for the Enchiladas
  • 3-4 cups cooked chicken breasts, chopped or shredded
  • 2 cups shredded Mexican blend cheese
  • 3 avocados, peeled and chopped
  • 8 flour tortillas


  1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter  for about 1 minute on medium-high heat. Stir in flour let it cook for about 2 more minutes.
  2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
  3. Prepare a 9x13" baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
  4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
  5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.



717 cal


20 g


107 g


25 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe adapted from Family Fresh Meals

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

Have you checked out our YouTube channel?

Print Friendly, PDF & Email

Comment on this Recipe

87 Responses to “Avocado Chicken Enchiladas Recipe”

  1. My family likes Mexican and this was an easy, yummy dish to serve my family and more. So easy to double the recipe to serve my three adults children and their friends. They said it was a "winner, winner good use of chicken for dinner".
  2. Ruth Graber
    Just an FYI for Jennifer Grimm or anyone else who doesn't know what salsa verde is or if they would like it....P-l-e-a-s-e try it once. Soooo good for people who don't like really spicy food (like me). It's a delicious mild taste made of tomatillos (look like green tomatoes). I'll bet you'll be a big fan like me if you just try it. Even the kids will probably like it. It combines so well with all of the other enchilada flavors. Since I've discovered the salsa verde, it's what I order when we're in a Mexican restaurant. Be brave!!!
  3. I made these last night for my husband (I'm vegetarian) and he loved them! I saw the recipe on Pinterest and the "Avocado" is actually what caught my attention, but I didn't end up using avocado. He works nights as a bar manager and I work during the day, so I was looking for a dish that I could make and he could re-heat as he wanted. Instead of the avocado (which would spoil quickly) I added jalapenos to give it a little more kick. We live in Dallas, TX where we get our fill of Mexican/Tex-Mex food, but adding the salsa verde to a typical sour cream sauce was a great idea. Although I did not actually try the dish, it smelled amazing as I was making it.
  4. Mary Soucy
    Oh, Kristen, I hear you...... I can't get enough avocados either. And I'm way too old to be pregnant. This recipe sounds absolutely delicious! I'm always looking for good enchilada recipes and good avocado recipes and when I can put the two together..... wooty woot woot!! Thank you, so much for sharing this. :)
    • Just click on the MAGIC button under the picture. That will take you to our new sister site that gives servings, nutritional value and weight watcher points and so much more!! Click on the NUTRITION. Thanks so much for stopping by! -The Six Sisters
  5. Sharon King
    This recipe sounds really good. But I have to question the nutritional info. I always calculate every recipe's nutritional info so that I know how many weightwatcher points they are before I make them. So that I can decide if I want to lighten them up or not. Is there any way for you to double check the nutritional info posted for this recipe? Something seems off to me. I am not trying to be critical, just thought you would want to know if something wasn't correct. All of your recipes are wonderful by the way.
  6. GC_Addicted
    This is such a great recipe that this guy stole you page lock , stock and barrel. He even left your name on the photo. That's how I found your site and became an instant fan of it. https://www.facebook.com/photo.php?fbid=631939453492326&set=a.609512545735017.1073741827.100000288303841&type=1&theater
  7. Jessica
    I made these enchiladas today and they were excellent! I have Two teen boys and a younger daughter and they all enjoyed these Enchiladas. The only thing I changed was I added spices to the chicken and lime to the avocado. I also made a small side batch with corn Tortillas since I love corn tortillas over flour.
  8. Darlene
    Another fantastic recipe. These were sooo good. My son who is picky, ate these and told me they were really good. He never tells me my cooking is really good. Thank you for taking the time to post all these recipes; I have tried three so far and they were all excellent. I can't wait to try more.
  9. Kristie Moore
    I am making this tonight for the first time and can not wait to try it out! I already shared it with my two sister in laws :) I got this recipe from pintrest. I just LOVE your website and have recommended your site to my family and friends!
  10. I just made this dish the other day to change up our normal red sauce enchilada night- and I have to say it will DEFINITELY be making its way onto our menu for dinner! It was absolutely amazing! My husband actually took the leftovers with him to work and he never eats leftovers. DELICIOUS!!
  11. I have been asked to bring this dish (-the avocados), because every time I make it everyone loves it!, to a potluck we will be attending, but with my schedule I will have to make the dish on Thursday night and it will not be served until Sunday afternoon. How would you recommend keeping the dish as fresh as possible?
    • Plain yogurt can be substituted in equal amounts for sour cream in baking recipes as well as in casseroles, dips and sauces. You may notice dips and sauces might be thinner in consistency when using yogurt, and nonfat yogurt does not work well in recipes that are baked. Hope this helps!! :)
  12. Tonight will be my first time making this dish! I'm super excited, working on my cooking skills, and noticed it doesn't explain the chicken steps on cooking the chicken! I know you have to cook the chicken which I will do, but that doesn't say in the recipe! So I hope i'm not being a nerd, or I don't understand.. but seems like that step is missing? :)
    • There are so many different ways you can cook your chicken. You can grill it, bake it, boil it in water, cook it in the crock pot. You can buy a rotisserie chicken for the easy way out. Most people have their favorite way to cook their chicken breasts when adding it into recipes. Hope this helps. We often boil ours.
  13. Stephanie Whitehill
    These were great! I changed it some though. I intended for leftovers the next day and didn't want the avocado getting brown. So instead I mixed cream cheese and sour cream in place of the avocado IN the tortilla, then I served it with sliced avocado and lime wedges. I admit that I increased the fat and calorie content a good deal by adding the cream cheese and sour cream mixture...but it sure was tastey ?
  14. Lori & Timothy McGuinness
    We made these last week and they were an instant hit! The only thing we did differently was to make them with fresh homemade flatbreads. We've already passed on your website to friends who were interested after hearing us going on about them... they've made them twice in ten days. Thanks for posting this.

Leave a Reply to Lynda

Click here to cancel reply.