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
Scale
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.
