Chicken and Avocado Enchiladas

Quick and easy chicken and avocado enchiladas covered in plenty of melted cheese!

Chicken and avocado burritos are one of my favourite recipes, and one that I’m making all the time! The chicken and avocado combo is absolutely amazing in burritos and its also spectacular in enchiladas! You really can’t go wrong taking chicken and avocado burritos and smothering them in enchilada sauce and cheese before baking until the cheese has melted! Really! It’s that easy! You just take the burritos, place them in a baking dish, pour on an enchilada sauce, sprinkle with cheese and bake! I like to make a simple salsa verde and avocado ‘enchilada sauce’ but a store bought green enchilada sauce also works well and it’s super convenient! If you’re looking for a family friendly, quick and easy dinner for busy work nights, these chicken and avocado enchiladas can’t be beat!

6 simple ingredients!

1 tasty meal!

So easy to make!

Does rolling up all of those enchiladas sound like too much work? How about just making tacos, spreading them out on a plate and topping them with the enchilada sauce and cheese and baking until the cheese has melted! Free-form enchilada tacos! (Open-faced enchiladas?)

Holy Yum!!!

Chicken and Avocado Enchiladas

Prep Time:10 minutes Cook Time:10 minutes Total Time:20 minutes Servings: 4

Quick and easy chicken and avocado enchiladas covered in plenty of melted cheese!

ingredients

2 large avocados, diced
1 1/2 cups salsa verde
1/4 cup cilantro, chopped
2 cups cooked chicken, sliced or shredded
2 cups Monterey Jack cheese, shredded
8 (4-5 inch) tortillas (gluten-free for gluten-free), warmed

directions

Blend the salsa verde, 1 avocado and half of the cilantro in a blender or food processor.
Mix 1/2 cup of the avocado salsa verde with the remaining avocado, the chicken and half of the cheese.
Spread half of the remaining avocado salsa verde across the bottom of a baking dish.
Divide the chicken mixture between the tortillas, rolling them up around the filling before placing them into the baking dish with the seam side down.
Pour the remaining avocado salsa verde over the enchiladas and sprinkle on the remaining cheese before baking in a preheated 350F/180C oven until the cheese has melted and the side are bubbling, about 10-15 minutes before removing from the oven and sprinkling on the remaining cilantro.

Nutrition Facts: Calories 595, Fat 35g (Saturated 12.7g, Trans 0), Cholesterol 107mg, Sodium 1054mg, Carbs 32g (Fiber 10g, Sugars 2g), Protein 40.3g

Nutrition by:

Comments

marla {Family Fresh Cooking} says
August 30, 2016 at 9:42 pm
These enchiladas look great Kevin!
A SPICY PERSPECTIVE says
September 2, 2016 at 12:07 pm
These look and sound amazing!
A. Rhodes says
July 7, 2017 at 4:16 pm
Turned out great! Used cheddar cheese to make it a little milder for the kids and is a fave!
Natalie says
July 22, 2018 at 7:31 pm
You can even do the enchiladas casserole-style! Layer the tortillas first, then add the other ingredients in layers, add another tortilla layer, add the ingredients again. My mom was born in Mexico and she totally does this!