Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Chicken and avocado enchilada recipes have been making their way around the food logging sphere lately like these spicy avocado chicken enchiladas on the novice chef, these chicken and avocado enchiladas on gimme some oven and these avocado cream and chicken suiza enchiladas on foodie crush and given my obsession with both Mexican cuisine and avocados it was only a matter of time until I made some of my own! For my recipe I wanted to get as much avocado into the dish as possible so I stuffed the enchiladas with big chunks of avocado in addition to using avocados in the creamy enchilada sauce. Another goal that I had with the recipe was for it to be really quick and easy to put together and if you have the salsa verde and cooked and shredded chicken on hand already then you can whip these super tasty enchiladas up in about 30 minutes!

I wanted the sauce to be as easy to make as throwing everything into a food processor and pureeing it. I went with a liquid base of chicken broth, salsa verde and sour cream in addition to the avocados to which I added some more heat with a jalapeno pepper and then I seasoned the sauce with garlic, cumin, cilantro and finally a splash of lime juice. You will notice both the salsa verde and the jalapeno pepper as sources of heat in this creamy avocado sauce so make sure that you get the level of heat to where you want it. If you do not like heat, go with a mild salsa verde and either skip the jalapeno or use a seeded jalapeno and if you like heat, go with a hot salsa verde and throw the whole jalapeno, seeds and all in.
The filling for the enchilada nice and easy consisting of chicken, avocado, green onion and plenty of cheese and then some of the creamy enchilada sauce is thrown into the mix. Once the sauce and fillings have been prepared all that remains is to assemble the enchiladas and bake them until cooked!

I knew that these chicken and avocado enchiladas in a creamy avocado sauce were going to be good but I was totally blown away by just how good they were! I am so addicted! I polished off two servings on the first night and I am already trying to figure out how soon I can get them into my meal plan again!

Chicken and Avocado Enchiladas in Creamy Avocado Sauce
Chicken and avocado enchiladas in a creamy and spicy avocado sauce.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Printable Recipe
Ingredients
- 1 cup chicken broth
- 1 cup salsa verde
- 1/2 cup sour cream (or Greek yogurt)
- 2 avocados
- 1 jalapeno, coarsely chopped (remove seeds for less heat)
- 1 clove garlic
- 1 teaspoon cumin, toasted and ground
- salt and pepper to taste
- 1 handful cilantro
- 1/2 lime, juice
- 4 cups cooked shredded chicken
- 2 avocados, diced
- 2 green onions, sliced
- 2 cups cheddar cheese, shredded
- 2 cups monterey jack cheese, shredded
- 8 (7 inch) tortillas
Directions
- Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
- Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
- Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
- Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
Similar Recipes:
Thai Spicy Peanut Chicken Enchiladas
Mushroom and Zucchini Enchiladas
Spicy Peanut Chicken Grilled Cheese Sandwich (aka The Chicken Satay Melt)
Thai Grilled Chicken Satay Salad






42 comments:
Dear Kevin: this looks like a fun recipe! Am I correct in assuming the tortillas are flour tortillas?
Thanks!
Anonymous: This time, yes. I generally prefer corn tortillas but they can sometimes be difficult to get here. The one store that carries them was out a three different locations so I resigned to using flour.
This looks fabulous! I really heart avocados! I was wondering if you had any thoughts on how this would freeze? Worse case scenario is leftovers with eggs in the am. Oh, and by the way...just "found" you the other day, and I think you make up half of my Pinterest pins! ;)
Kevin, my husband would be in heaven if I would serve your dish for dinner tonight. He only eats corn tortillas and luckily they are easy to find in any store here in Colorado since he east stacks of them weekly (not kidding).
Unfortunately my husband is out of luck tonight. Our teens wished for breakfast dinner (chorizo, tomatillo and chipotle salsa, eggs and waffles). Fine with me.
This looks fabulous! I really heart avocados! I was wondering if you had any thoughts on how this would freeze? Worse case scenario would be leftovers with eggs in the am. Oh, and by the way....just "found" you the other day, and I think you make up half of my Pinterest pins! ;)
This looks fabulous! I really heart avocados! I was wondering if you had any thoughts on how this would freeze? Worse case scenario is leftovers with eggs in the am. Oh, and by the way...just "found" you the other day, and I think you make up half of my Pinterest pins! ;)
This looks phenomenal!!
Love the creamy avocado sauce! These look great
Great enchiladas! A marvelous combination.
Cheers,
Rosa
I can't imagine a better chicken enchilada than this one! Love, love avocados and they are good for me!
Anything avacado sounds good to me! This looks awesome.
Looks YUMMY!
Looks amazing! I love Avocado and I'm sure this recipe will be delicious!
Omg! Loved this, I used rotisserie. Chicken and salsa Verde. From a Mexican fruit market also roasted the jalapinos, love everything you come up with!
Kathy: You can freeze the leftovers but the avocado chunks in the enchiladas may not have the same texture after freezing even though they will taste fine. Enjoy!
The enchiladas were fantastic - the creamy avocado sauce was out of this world. It could be sipped by the spoonful, poured over chicken, used as a salad dressing, and much more. Incredible!
I'm assuming you can't reheat these for leftovers because the avocado's will brown overnight?
Looks awesome, I'm sure you know how much I love me some enchiladas Kevin!
Anonymous: The lime juice in the sauce helps prevent the avocado from browning and the leftovers are still good the day after.
Made this tonight and we LOVED them! My husband, who doesn't dole out compliments freely, said they were restaurant-grade! Next time I am going to try with shrimp. I also used fresh flour tortillas and blended up sauce this morning to make dinnertime easier. Worked great!
Getting ready to make this recipe this week. What do you think about the addition of black beans or and rice?
Maureen
Anonymous: Beans would make an excellent addition!
Anonymous: I like the sound of adding the shrimp!
Thanks for letting me know! I don't cook everyday so making something that will last me two or three nights a requirement :)
Just made these for dinner tonight, and am snacking on the leftover sauce and tortilla chips while I wait for it to cook. This sauce is so addicting, I want to eat it on everything! I'm loving the idea for using as a salad dressing....
When I made it the tortillas got mushy. What did I do wrong? I loved the sauce!! I did let it sit for about 10 min before baking. Otherwise I thought it was wonderful.
Completely out of chicken so I exchanged it for beans. No problemo! Fantastic results and loved by the whole family.
I love anything with avocado!! YUM! This looks simply awesome!
Pinning this to make it this year...looks amazing!
-m
Thank you for this recipe! They were excellent, and I will definitely make them again!
How do you prevent the tortillas from getting soggy? and the recipe calls for 4 avacados? It calls for them twice?
Anonymous The parts of the tortillas covered in the sauce will be wet and these are definitely a knife and fork kind of a dish. Yes, that is 4 avocados; 2 go into the sauce and 2 are diced and used in the filling.
Made this tonight and it was delicious!! Used half the chicken, twice the garlic, corn tortillas. Will definitely make this again! :)
It calls for 1/2 lime juice. Is that half a lime or an error for half a cup?
Anonymous: That is the juice from 1/2 of a lime, about a tablespoon. Enjoy!
Made this tonight and hubby & I loved it! I did 1/2 tsp. less cumin and should've only used 1/2 of the jalapeño because it was too spicy for my daughters, even with removing all of the seeds! We got a hot one :) Thanks !
Kevin, these enchiladas were awesome! I actually ended substituting beans instead of chicken and they still turned out delicious. I shared this recipe in my most recent meal plan on my blog, thank you!
Just made these tonight and they are sooo good! Thanks for sharing the recipe!
I think I'll grill some extra chicken and substitute it for the rotisserie chicken. Love how easy the sauce is!
These look amazing...might try grilling the chicken since my family loves a hint of smoke. Can't wait!
Kevin, Went to the store and got the wrong salsa. Can you use regular salsa instead of salsa verde??
Anonymous: It won't quite be the same but it should not ruin it.
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