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.
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 remaining 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/180C oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
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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.
Thanks for letting me know! I don't cook everyday so making something that will last me two or three nights a requirement 🙂
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!
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.
Kevin, I just found your site. Saw this recipe and had to try it. I got to try one but my teenage boy and his friend ate the rest and poor hubby got none. So next day made them again. Hubby and my best friend thought they were the best ever. First batch I used corn, second batch flour. Both turned out great! I think the flour was more filling.
Mmm! I just pinned this. 🙂 I'm vegetarian but I'm going to try it with fake chicken!
I absolutely LOVED this recipe!!! So did my borderline vegetarian husband and picky eater daughter!!! I've pinned it, instagramed it, and shard your recipe on facebook! It is DIVINE!
I even added spinach to mine and multigrain tortillas and it still tatse AMAZING!
Thank you so much for this recipe! I just made it tonight for my family and grandkids. It was a hit! My husband said it was new recipe I've tried in a long time. I will definitely be making it again!
Kevin,
Did you put both of the avocados in the sauce? Or just one?
kbhebdon: 2 avocados go into the sauce and 2 get diced to go into the enchiladas filling.
I'm making these tomorrow and I'm so excited lol esp after reading all these reviews (:
I made this recipe last night and it is absolutely delicious, my picky eater (daughter) was even asking if there would be any leftovers. The only change I made was instead of rolling the tortillas I made it into a casserole, since I was pressing for time. Thank you so much for the recipe. I had some of the sauce leftover and I will be eating it with tortilla chips, just like in the seafood mexican restaurant I go to. 🙂
Hello! It says it makes 4 servings but requires 8 tortillas, are there two enchiladas per serving?
Camille Eileen: Yes 2 per serving. They are rather large.
We love these enchiladas. This will be my 3rd time making them. I used corn and flour tortillas to make some gluten free for my friend and they tasted just as good.
Kevin- I LOVE your blog! So many tasty recipes and good ideas. I made these enchiladas tonight and my family loved them! I really like how you pureed the avocados in the sauce. Also- I made your peppermint white chocolate chip cookies for my friends and they were a HUGE hit! Thanks for the inspiration!
Brook Pauley: I am glad that you enjoyed them! These are definitely one of my favourites!
Hi Kevin! I have pinned a lot of your recipes, but I have a question about this recipe. You say it serves 4 and there are 4 enchiladas in the picture, but you say in the ingredient list that we need 8 tortillas. Does this serve 8? Is there enough filling for 8 enchiladas or do I need to double the recipe? I want this to make 6-8 enchiladas.
Thank you!
Anonymous: This makes 8 enchiladas and I assume 2 per person for 4 servings and they are rather large servings (roughly 1 cup of chicken and half of an avocado per person in the filling). You could easily make 6 larger enchiladas and make it 6 servings with a side like a salad or you could bump up the amount of chicken and avocado in the filling to make it 1 large enchilada per person. Enjoy!
I just made these last night, and was also surprised by how amazingly delicious they were! Thanks.
I made these but accidentally forgot to put the cubed avocado in, and ended up only putting half the cheese on top. I don't think they need any more avocado or cheese than that! I don't even wanna know how much fat are in these, but they are delicious. At least leaving out the extra 2 avocados and cheese helped some
I made this recently, but modified it a bit – I only had one avocado on hand and no chicken. So I substituted the chicken with a 15 oz can of black beans, and a 15 oz can of refried black beans. I put 3/4 of the avocado in the sauce and the rest with the filling for the enchiladas. I also added an orange bell pepper chopped up to the filling since I had it on hand. It turned out great! When I told my fiance I wanted to try it with chicken next time, he replied that there was no need, he loved it, and he usually doesn't love dishes without meat. And I was full after eating only one enchilada. Love the sauce even with barely half of what it called for with the avocado, it would make a fantastic dressing for salad. Thanks for the recipe!
looks yummy, wanna try it at home.
You may want to visit this site too! http://www.inn-kesehatan.blogspot.com/ thanks
Love the recipe but it would help if you were a little more thorough in the cooking directions…
Any idea what the calorie count is?
I have been using this recipe for at least three years now and everyone who ever tries it says it's the best enchilada recipe they've ever had. I try to make extra sauce and use it as chip dip.
Omgosh!!! These were delicious! Definitely a new fav. We have two avocado trees and so many avocados to use this time of year. This a perfect way to get good use out of them. Thanks for the recipe we absolutely loved it!
This was SO good – restaurant quality!!!!
Wow! We felt like we were eating in an upscale Mexican restaurant. I made the recipe exactly as it was printed and it was amazing!! Thank you so much!
I've seen this recipe on your site for awhile but for some reason, I thought it was too much trouble until now. It was quite delicious. My hubby loved it and now I won't be able to go back to plain cheese enchiladas ever again! Thank you!
Anonymous: I'm glad that got the chance to make it and that you enjoyed it!
This looks delicious and I have tried so many since I joined your list. How can I obtain an ebook copy?
Thom Hoffman: Send me an email at [email protected] and I will make sure that you get it!
These were very good. I used 6" white corn tortillas, that made 18 enchiladas – which would serve 6-8. We had leftovers. They do not reheat well. For our tastes, we didn't put cheese in the mixture – only on top – so only used 2 c. of jack cheese. Will cut the recipe in half and make it again.
I've made this recipe multiple times and my family loves it! We like things 'saucier' so I always double the avocado sauce and top the enchiladas with it the last few minutes of baking. We live in Los Angeles and this year the fresh jalapenos are EXTREMELY spicy…have no idea why so switched to Anaheim chiles and they still taste amazing. Thank you for such a great recipe that makes me look great. BTW I am making it for Cinco de Mayo as it's a winner!
So is it 2 avocados in the sauce and then 2 more in chunks with the chicken?
Fearless: Yes, that is correct! Enjoy!
This is my 'go to' recipe for comfort food! And it's now our favorite enchilada recipe! With all the holiday activities and everyone busy, this is a great recipe to make ahead of time and cook when everybody is home. We like things a little "gooey" so I always double the avocado sauce and pour the additional sauce on when ready to bake. Wonderful recipe, thanks!
Made these tonight and my family loved them. It's fairly low carb, right?
Looks Yummy!!
I am super excited about this recipe! As another avocado lover this will go perfect for a family dinner. I recently started to experiment with avocado. I’m not the best cook but this dish seems doable and delicious. I’m also shocked that it only takes 30 minutes. That is such a good time for a recipe of this severity. If I do make this I’m probably going to put more cheese and then the recipe calls for it. I am an extreme lover of cheesy dishes. Thank you so much for this awesome recipe and I hope you have a fantastic day.