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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Anonymous says
September 25, 2012 at 10:11 pmDear Kevin: this looks like a fun recipe! Am I correct in assuming the tortillas are flour tortillas?
Thanks!
Kevin says
September 25, 2012 at 10:14 pmAnonymous: 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.
Anonymous says
September 26, 2012 at 12:15 amThis 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! 😉
Kirsten@My Kitchen in the Rockies says
September 26, 2012 at 12:18 amKevin, 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.
Anonymous says
September 26, 2012 at 12:19 amThis 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! 😉
Anonymous says
September 26, 2012 at 12:19 amThis 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! 😉
Blog is the New Black says
September 26, 2012 at 12:31 amThis looks phenomenal!!
Ashley says
September 26, 2012 at 2:16 amLove the creamy avocado sauce! These look great
Rosa's Yummy Yums says
September 26, 2012 at 5:52 amGreat enchiladas! A marvelous combination.
Cheers,
Rosa
Joy Tilton says
September 26, 2012 at 12:44 pmI can't imagine a better chicken enchilada than this one! Love, love avocados and they are good for me!
Sarah says
September 26, 2012 at 1:07 pmAnything avacado sounds good to me! This looks awesome.
My Favorite Quotes says
September 26, 2012 at 3:12 pmLooks YUMMY!
Ashley says
September 26, 2012 at 5:54 pmLooks amazing! I love Avocado and I'm sure this recipe will be delicious!
Anonymous says
September 27, 2012 at 1:13 amOmg! Loved this, I used rotisserie. Chicken and salsa Verde. From a Mexican fruit market also roasted the jalapinos, love everything you come up with!
Kevin says
September 27, 2012 at 9:26 amKathy: 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!
Julie says
September 28, 2012 at 1:17 amThe 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!
Anonymous says
October 1, 2012 at 2:33 pmI'm assuming you can't reheat these for leftovers because the avocado's will brown overnight?
Gina @ Skinnytaste says
October 1, 2012 at 6:45 pmLooks awesome, I'm sure you know how much I love me some enchiladas Kevin!
Kevin says
October 4, 2012 at 12:59 pmAnonymous: The lime juice in the sauce helps prevent the avocado from browning and the leftovers are still good the day after.
Anonymous says
October 21, 2012 at 11:35 pmThanks for letting me know! I don't cook everyday so making something that will last me two or three nights a requirement 🙂
Anonymous says
October 13, 2012 at 3:18 amMade 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!
Anonymous says
October 14, 2012 at 9:30 pmGetting ready to make this recipe this week. What do you think about the addition of black beans or and rice?
Maureen
Kevin says
October 18, 2012 at 2:37 pmAnonymous: Beans would make an excellent addition!
Kevin says
October 18, 2012 at 2:37 pmAnonymous: I like the sound of adding the shrimp!
Anonymous says
October 30, 2012 at 5:39 amJust 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….
Anonymous says
November 1, 2012 at 9:38 pmWhen 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.
Alison says
November 6, 2012 at 11:24 pmCompletely out of chicken so I exchanged it for beans. No problemo! Fantastic results and loved by the whole family.
Tree says
November 18, 2012 at 11:03 pmI love anything with avocado!! YUM! This looks simply awesome!
Meaghan says
January 1, 2013 at 1:35 pmPinning this to make it this year…looks amazing!
-m
Katie Marie says
January 5, 2013 at 2:57 amThank you for this recipe! They were excellent, and I will definitely make them again!
Anonymous says
January 5, 2013 at 5:51 pmHow do you prevent the tortillas from getting soggy? and the recipe calls for 4 avacados? It calls for them twice?
Kevin says
January 6, 2013 at 1:07 pmAnonymous 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.
rachel says
January 9, 2013 at 3:07 amMade this tonight and it was delicious!! Used half the chicken, twice the garlic, corn tortillas. Will definitely make this again! 🙂
Anonymous says
January 9, 2013 at 9:37 pmIt calls for 1/2 lime juice. Is that half a lime or an error for half a cup?
Kevin says
January 11, 2013 at 1:47 pmAnonymous: That is the juice from 1/2 of a lime, about a tablespoon. Enjoy!
Kara Miller says
January 20, 2013 at 5:07 amMade 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 !
Emily: RainbowDelicious.com says
January 21, 2013 at 4:59 pmKevin, 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!
Anonymous says
February 8, 2013 at 3:36 amJust made these tonight and they are sooo good! Thanks for sharing the recipe!
Juliet says
February 12, 2013 at 2:14 amI think I'll grill some extra chicken and substitute it for the rotisserie chicken. Love how easy the sauce is!
Juliet says
February 12, 2013 at 4:01 amThese look amazing…might try grilling the chicken since my family loves a hint of smoke. Can't wait!
Anonymous says
February 13, 2013 at 8:48 pmKevin, Went to the store and got the wrong salsa. Can you use regular salsa instead of salsa verde??
Kevin says
February 19, 2013 at 12:50 amAnonymous: It won't quite be the same but it should not ruin it.
Cheryl says
March 17, 2013 at 10:21 pmKevin, 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.
Kelly says
March 20, 2013 at 12:13 pmMmm! I just pinned this. 🙂 I'm vegetarian but I'm going to try it with fake chicken!
Evie says
March 27, 2013 at 12:11 amI 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!
Mama Brightowl says
April 14, 2013 at 2:07 amThank 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!
kbhebdon says
April 26, 2013 at 5:23 pmKevin,
Did you put both of the avocados in the sauce? Or just one?
kevin says
April 26, 2013 at 10:14 pmkbhebdon: 2 avocados go into the sauce and 2 get diced to go into the enchiladas filling.
Anonymous says
May 2, 2013 at 2:43 amI'm making these tomorrow and I'm so excited lol esp after reading all these reviews (:
Anonymous says
May 7, 2013 at 9:13 pmI 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. 🙂
Camille Eileen says
August 13, 2013 at 8:06 pmHello! It says it makes 4 servings but requires 8 tortillas, are there two enchiladas per serving?
kevin says
August 13, 2013 at 10:45 pmCamille Eileen: Yes 2 per serving. They are rather large.
M Coh says
November 9, 2013 at 10:05 pmWe 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.
Brook Pauley says
December 23, 2013 at 2:44 amKevin- 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!
kevin says
December 23, 2013 at 12:00 pmBrook Pauley: I am glad that you enjoyed them! These are definitely one of my favourites!
Anonymous says
January 8, 2014 at 10:11 pmHi 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!
kevin says
January 8, 2014 at 10:31 pmAnonymous: 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!
Kiley says
January 10, 2014 at 9:57 pmI just made these last night, and was also surprised by how amazingly delicious they were! Thanks.
Anonymous says
January 11, 2014 at 11:24 pmI 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
Anonymous says
March 4, 2014 at 9:44 pmI 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!
latifah says
June 25, 2014 at 1:07 pmlooks yummy, wanna try it at home.
You may want to visit this site too! http://www.inn-kesehatan.blogspot.com/ thanks
Anonymous says
July 22, 2014 at 12:27 amLove the recipe but it would help if you were a little more thorough in the cooking directions…
Emily Hand says
September 16, 2014 at 4:46 amAny idea what the calorie count is?
Anonymous says
February 26, 2015 at 10:51 pmI 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.
mmadonna40 says
March 17, 2015 at 7:54 pmOmgosh!!! 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!
Tina says
June 1, 2015 at 3:29 pmThis was SO good – restaurant quality!!!!
Anonymous says
June 18, 2015 at 10:04 pmWow! 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!
Anonymous says
July 2, 2015 at 7:04 pmI'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!
kevin says
July 25, 2015 at 1:41 pmAnonymous: I'm glad that got the chance to make it and that you enjoyed it!
Thom Hoffman says
August 24, 2015 at 9:19 pmThis looks delicious and I have tried so many since I joined your list. How can I obtain an ebook copy?
kevin says
August 27, 2015 at 5:49 pmThom Hoffman: Send me an email at kevin@closetcooking.com and I will make sure that you get it!
Fearless says
November 20, 2016 at 8:03 pmSo is it 2 avocados in the sauce and then 2 more in chunks with the chicken?
kevin says
November 21, 2016 at 7:07 pmFearless: Yes, that is correct! Enjoy!
Karen vG says
December 5, 2016 at 1:38 pmThis 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!
Anto says
April 29, 2017 at 2:04 pmLooks Yummy!!