If you are craving a dish that is both comforting and bursting with fresh, vibrant flavors, this Avocado Chicken Enchiladas Recipe is about to become your new favorite go-to. Enchiladas are a classic, but the creamy addition of ripe avocados alongside tender chicken and a zesty salsa verde sauce elevates this recipe into something truly special. It perfectly balances the savory, cheesy goodness with the smooth, buttery texture of avocado, making every bite a delicious celebration of Tex-Mex magic.
Ingredients You’ll Need
The beauty of this Avocado Chicken Enchiladas Recipe lies in its straightforward, pantry-friendly ingredients that come together to create a rich symphony of taste, color, and texture. Each ingredient plays a vital role — from the aromatic garlic and cumin to the fresh cilantro and creamy avocados that bring brightness to the dish.
- Butter: Adds a luscious richness and helps sauté the garlic for a fragrant base.
- Garlic cloves (minced): Provides a warm, savory aroma that’s essential to the sauce’s flavor foundation.
- Flour: Works as a thickening agent to give the sauce a smooth and velvety consistency.
- Chicken stock (or vegetable stock): Adds depth and moisture, keeping the sauce flavorful without heaviness.
- Cumin: Brings a warm, earthy spice that is signature to Mexican cuisine.
- Salt and fresh ground pepper: Essential seasonings that balance and enhance every other ingredient.
- Chopped cilantro: Offers a burst of herbal freshness for a bright contrast.
- Mild or medium salsa verde: Adds a tangy, slightly spicy green sauce that ties all flavors together.
- Fat free sour cream: Provides creaminess and a subtle tang without weighing the dish down.
- Cooked chicken breasts (chopped or shredded): The hearty protein star of the enchiladas, tender and juicy.
- Shredded Mexican blend cheese: Melts beautifully, creating that irresistible cheesy topping.
- Avocados (peeled and chopped): The creamy, buttery twist that brings richness and a fresh texture contrast.
- Flour tortillas: Soft and pliable to hold all the delicious fillings perfectly rolled inside.
How to Make Avocado Chicken Enchiladas Recipe
Step 1: Create the Flavorful Sauce Base
Start by preheating your oven to 375°F for that perfect baking temperature. In a medium saucepan, gently sauté minced garlic in butter over medium-high heat just until fragrant—about a minute. Then sprinkle in the flour and keep stirring for two more minutes to cook out that raw flour flavor and build a smooth roux that will thicken your sauce beautifully.
Step 2: Add Broth and Seasonings
Now slowly whisk in the chicken or vegetable broth along with cumin, salt, and freshly ground pepper. Bring this mixture to a simmer, allowing the spices to bloom and the sauce to thicken to a luscious consistency. Once off the heat, fold in the tangy sour cream, zestful salsa verde, and fresh cilantro. This sauce is the heart of the enchiladas, tying all the ingredients together with creamy, vibrant flavor.
Step 3: Prepare the Baking Dish
Take a 9×13 baking dish and spray it with nonstick spray to prevent sticking. Pour about half a cup of the sauce into the bottom of the dish and spread it evenly. This layer will keep the enchiladas moist as they bake and infuse every bite with delicious sauce.
Step 4: Assemble the Enchiladas
Lay out one flour tortilla and pile it at one end with a generous spoonful of cooked chicken, a sprinkle of shredded cheese, and some chopped avocado. The creamy avocado perfectly complements the chicken’s mild flavor and the cheesy richness. Then roll the tortilla tightly to enclose the filling and hold all that goodness inside.
Step 5: Arrange and Repeat
Place each rolled tortilla seam-side down into the prepared baking dish in a single layer. Repeat the filling and rolling process with the remaining tortillas until all are filled and snugly arranged in the pan.
Step 6: Finish with Sauce and Bake
Pour the remaining sauce evenly over the arranged enchiladas, letting it drizzle into every nook. Sprinkle the leftover shredded cheese over the top for a melty, bubbly finish. Pop the dish into your preheated oven and bake for about 20 minutes or until the cheese on top is melted and golden, and the sauce is deliciously bubbling.
How to Serve Avocado Chicken Enchiladas Recipe
Garnishes
To elevate your Avocado Chicken Enchiladas Recipe, add a dollop of sour cream, a few sprigs of fresh cilantro, and a slice or two of extra avocado on top. These garnishes add both visual appeal and a refreshing coolness that pairs wonderfully with the warm, cheesy enchiladas.
Side Dishes
Serve this dish alongside a crisp Mexican street corn salad, a simple mixed green salad with lime vinaigrette, or some seasoned black beans. These sides add texture and complementary flavors that round out the meal without overshadowing the enchilada star.
Creative Ways to Present
For a fun twist, serve the enchiladas family-style right from the baking dish, encouraging everyone to scoop and share. Alternatively, plate individual servings with a sprinkle of diced tomatoes and a squeeze of fresh lime juice for bursts of color and zest that brighten the whole experience.
Make Ahead and Storage
Storing Leftovers
If you have any enchiladas left, cover and refrigerate them within two hours of baking. They will keep well for 3 to 4 days, making perfect next-day lunches or quick weeknight dinners.
Freezing
You can also freeze assembled, unbaked enchiladas covered tightly with foil. Freeze for up to 3 months and bake them from frozen, adding a few extra minutes to the baking time for a weekend meal that feels effortless.
Reheating
To reheat, cover leftover enchiladas with foil and warm in a 350°F oven for 15-20 minutes until heated through. Avoid microwaving if possible to preserve the creamy texture of the sauce and prevent the tortillas from getting soggy.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and saves time when making Avocado Chicken Enchiladas Recipe.
Is it necessary to use flour tortillas?
Flour tortillas are recommended for their soft, pliable texture that holds the filling well, but you can try corn tortillas if you prefer—just warm them first to avoid cracking.
What if I don’t like spicy food?
You can choose a mild salsa verde or reduce the amount to make the sauce gentler on your palate without sacrificing flavor.
Can I make this recipe vegetarian?
Yes! Substitute the chicken with beans or roasted vegetables to create a delicious vegetarian version of this Avocado Chicken Enchiladas Recipe.
How ripe should the avocados be?
Choose avocados that are ripe but firm enough to chop without turning mushy, as they hold their texture better inside the enchiladas.
Final Thoughts
This Avocado Chicken Enchiladas Recipe is a fantastic way to bring warmth, comfort, and freshness together in one dish. Whether you’re feeding a family or entertaining friends, it promises smiles and satisfied appetites at every table. I encourage you to try it soon and discover just how simple ingredients can create unforgettable flavors that feel like a hug on a plate.
Print
Avocado Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Avocado Chicken Enchiladas are a creamy, flavorful twist on a classic Mexican favorite. Tender shredded chicken is combined with creamy avocado and melted Mexican blend cheese, all wrapped in soft flour tortillas and baked in a zesty salsa verde and sour cream sauce. Perfectly seasoned with cumin, garlic, and fresh cilantro, this recipe offers a delightful balance of heat and creaminess that’s sure to satisfy everyone at the dinner table.
Ingredients
Sauce
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 tablespoon flour
- 1 cup chicken stock (or vegetable stock)
- 1.5 teaspoons cumin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/4 cup chopped cilantro
- 1 cup mild or medium salsa verde
- 1/2 cup fat free sour cream
Filling and Assembly
- 3–4 cups cooked chicken breasts, chopped or shredded
- 2 cups shredded Mexican blend cheese
- 3 avocados, peeled and chopped
- 8 flour tortillas
Instructions
- Preheat and prepare sauce base: Preheat your oven to 375°F. In a medium saucepan, sauté the minced garlic in butter over medium-high heat for about 1 minute. Stir in the flour and continue cooking, stirring constantly, for 2 more minutes to create a roux.
- Add liquids and seasonings: Slowly whisk in the chicken or vegetable stock, cumin, salt, and pepper. Bring the mixture to a simmer, then remove from heat. Stir in the sour cream, salsa verde, and chopped cilantro until fully combined to form the enchilada sauce.
- Prepare baking dish: Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Pour about half a cup of the prepared sauce into the bottom of the dish and spread it evenly to coat the surface. This will prevent sticking and add extra flavor.
- Fill and roll tortillas: Lay a tortilla flat. Place a portion of the shredded chicken, shredded cheese, and chopped avocado along one edge of the tortilla. Roll the tortilla tightly around the filling to form an enchilada.
- Arrange enchiladas in dish: Place each rolled tortilla seam-side down into the prepared baking dish. Repeat the filling and rolling process until all tortillas and filling are used.
- Add sauce and cheese, then bake: Pour the remaining sauce evenly over the rolled enchiladas, then sprinkle the leftover shredded cheese on top. Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and slightly golden.
Notes
- For a spicier dish, use medium or hot salsa verde instead of mild.
- Chicken can be pre-cooked by roasting or boiling; shredded rotisserie chicken works well for convenience.
- To save time, prepare the sauce in advance and refrigerate.
- Use corn tortillas for a gluten-free version, but note that they are less pliable than flour tortillas.
- Leftover enchiladas store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
