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
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.
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These enchiladas look great Kevin!
These look and sound amazing!
Turned out great! Used cheddar cheese to make it a little milder for the kids and is a fave!
Wow just saw this on pinterest. Looks so good!
Deeeelicious! Easy to make.
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!
Looks like you used flour tortillas, making these, basically, smothered burros.Enchiladas and tacos are made with corn tortillas. If you want to use flour tortillas, that’s your choice. They just aren’t enchiladas or tacos.