Zesty Chicken and Avocado Enchiladas in Creamy Avocado Sauce Recipe

Creamy chicken and avocado enchiladas have become my absolute culinary obsession lately.

Weeknight dinners demand something spectacular that doesn’t consume hours in the kitchen.

Soft tortillas wrapped around tender, seasoned chicken create magic in every single bite.

Ripe avocados blend into a silky sauce that makes this dish irresistibly smooth and comforting.

Mexican-inspired recipes often intimidate home cooks, but this version breaks down complex flavors into simple steps.

Each ingredient plays a crucial role in building layers of deliciousness that’ll make you feel like a professional chef.

Let’s unpack this delectable journey and transform your dinner into a memorable feast.

Why Chicken and Avocado Enchiladas in Creamy Avocado Sauce Delight

• Savor Creamy Comfort: Dive into a luxurious dish that combines tender chicken, rich avocado, and a velvety sauce that hugs every bite with pure deliciousness.
• Customize with Ease: Adapt the recipe to suit your taste by swapping ingredients or adjusting spice levels, making it perfect for picky eaters or adventurous food lovers.
• Quick Kitchen Magic: Prepare this mouthwatering meal with minimal prep work, using simple ingredients that come together quickly for a satisfying dinner solution.
• Family-Friendly Feast: Crowd-pleasing enchiladas that appeal to both kids and adults, creating a delightful shared meal that brings everyone to the table with excitement.

Ingredients for Chicken and Avocado Enchiladas in Creamy Avocado Sauce

• Chicken: Tender, shredded protein that forms the core of the enchiladas.
• Avocado: Creamy, rich fruit that adds texture and flavor to the filling.
• Flour Tortillas: Soft, flexible wrappers that hold the enchilada filling.

• Green Enchilada Sauce: Tangy, flavorful sauce that coats and moistens the enchiladas.
• Monterey Jack Cheese: Mild, melty cheese that creates a golden, bubbly topping.

• Sour Cream, Cilantro, Red Onion, Green Chilies: Ingredients that add creaminess, freshness, sharpness, and a mild heat to the chicken mixture.

How to Prepare Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Step 1: Warm Up the Oven

Fire up your oven to a toasty 375F (190C) to get ready for some serious enchilada magic.

Step 2: Mix the Filling Goodness

• Shredded chicken
• Diced avocado
• Chopped cilantro
• Diced red onion
• Sour cream
• Diced green chilies

Stir everything together until it’s beautifully combined and looks absolutely mouthwatering.

Step 3: Prepare the Baking Dish

Spread a thin layer of green enchilada sauce across the bottom of your baking dish. This will prevent any sticking and add an extra layer of flavor.

Step 4: Roll Up the Enchiladas

Lay out your flour tortillas and spoon the chicken-avocado mixture down the center of each one. Carefully roll them up like cozy little flavor bundles and place them seam side down in the baking dish.

Step 5: Sauce It Up

Pour the remaining green enchilada sauce generously over the top of your rolled enchiladas, making sure every inch gets some saucy love.

Step 6: Cheese Please

Sprinkle a generous handful of shredded Monterey Jack cheese across the top of the enchiladas. The more cheese, the merrier!

Step 7: Bake to Perfection

Slide the baking dish into the preheated oven and let the enchiladas bake for 20-25 minutes. You’ll know they’re ready when the cheese is melted, bubbly, and has that perfect golden-brown glow.

Step 8: Serve and Savor

Pull out your piping hot enchiladas and get ready to dive into a flavor explosion. Serve immediately and watch everyone’s eyes light up with delight!

Pro Tips for Chicken and Avocado Enchiladas in Creamy Avocado Sauce

• Replace flour tortillas with corn tortillas for a gluten-free version that adds authentic Mexican flavor.
• Swap chicken with black beans or tofu to create a vegetarian-friendly enchilada dish packed with protein.
• Prepare the filling mixture ahead of time and store in the refrigerator to save time during meal preparation.
• Add extra green chilies for a spicier kick or reduce the amount for a milder taste that suits sensitive palates.
• Garnish with fresh sliced jalapeños, extra chopped cilantro, or a dollop of Greek yogurt for added freshness and texture.

Variations to Customize Chicken and Avocado Enchiladas in Creamy Avocado Sauce

• Spicy Southwest Blast: Replace green chilies with jalapeños and add cayenne pepper for extra heat.
• Vegetarian Verde: Swap chicken with black beans and roasted corn for a plant-based protein alternative.
• Mexican Breakfast Style: Top enchiladas with a sunny-side-up egg and serve with fresh salsa for morning flair.
• Coastal Seafood Edition: Use shredded crab or white fish instead of chicken for a coastal Mexican-inspired version.

Suggested Pairings for Chicken and Avocado Enchiladas in Creamy Avocado Sauce

• Perfectly Pair Fresh Margaritas: The zesty lime and tequila will complement the creamy avocado sauce and cut through the richness of the cheese, creating a refreshing balance.
• Crisp Cilantro-Lime Rice: Serve alongside the enchiladas to enhance the herbal notes from the cilantro in the filling and provide a light, complementary texture.
• Cool Cucumber Salad: Add a bright, crisp side dish that offers a refreshing contrast to the warm, cheesy enchiladas and helps cleanse the palate between bites.
• Mexican Amber Lager: Select a smooth, slightly malty beer that won't overpower the delicate avocado flavors and will help cool down the mild spiciness of the green chilies.

Storage Guidelines for Chicken and Avocado Enchiladas in Creamy Avocado Sauce

• Store leftover enchiladas in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the seal is tight to maintain freshness and prevent contamination.
• Wrap individual enchiladas or the entire dish in plastic wrap, then aluminum foil. Freeze for up to 2 months. Label the container with the date to track storage time.
• Place enchiladas on a microwave-safe plate. Cover with a damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, checking temperature halfway through.
• Preheat oven to 350F. Remove enchiladas from refrigerator and let sit at room temperature for 10 minutes. Cover with foil to prevent burning.

FAQs on Chicken and Avocado Enchiladas in Creamy Avocado Sauce

• Can I use corn tortillas instead of flour tortillas?

Yes, you can substitute corn tortillas for flour tortillas. They will provide a more traditional Mexican flavor and slightly different texture to the enchiladas.

• Is it possible to make this recipe spicy?

Absolutely! Add diced jalapeños or increase the amount of green chilies in the filling to boost the heat level. You can also use a spicier green enchilada sauce if you prefer more kick.

• Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas earlier in the day and refrigerate them before baking. Just add 5-10 minutes to the baking time if you’re cooking them directly from the refrigerator.

Chicken and Avocado Enchiladas in Creamy Avocado Sauce Recipe

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4.6 from 39 reviews

• Total Time: 35-40 minutes
• Yield: 8 1x

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Description

Creamy chicken and avocado enchiladas bring Mexican comfort straight to your dinner table. Zesty green sauce and tender chicken wrapped in warm tortillas create a delightful meal guaranteed to satisfy your craving for bold, fresh flavors.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups shredded cooked chicken
• 1 can (4 ounces / 113 grams) diced green chilies

Vegetables and Fresh Ingredients:

• 1 avocado, diced
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced red onion

Dairy and Additional Ingredients:

• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 can (10 ounces / 283 grams) green enchilada sauce
• 8 small flour tortillas

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Instructions

1. Thoroughly mix shredded chicken with diced avocado, fresh cilantro, red onion, sour cream, and green chilies in a spacious mixing bowl until ingredients are evenly distributed.
2. Lightly coat the bottom of a rectangular baking dish with a thin layer of green enchilada sauce to prevent sticking.
3. Carefully spoon the chicken and avocado mixture into the center of each flour tortilla, ensuring an even distribution.
4. Gently roll the tortillas, tucking in the sides to secure the filling, and position them seam-side down in the prepared baking dish.
5. Generously drizzle the remaining green enchilada sauce over the rolled enchiladas, ensuring complete coverage.
6. Liberally sprinkle Monterey Jack cheese across the top of the enchiladas, creating an even layer.
7. Place the baking dish in a preheated oven at 375F (190C) and bake for 20-25 minutes until the cheese melts completely and develops a golden, bubbly surface.
8. Remove from the oven and let rest for 2-3 minutes before serving to allow the filling to set and enhance flavor integration.

Notes

• Swap chicken for tofu or black beans to make this recipe vegetarian-friendly and protein-packed.
• Use Greek yogurt instead of sour cream to reduce fat content while maintaining creamy texture.
• Roast green chilies beforehand to enhance their smoky flavor and add depth to the enchiladas.
• Prepare extra filling and sauce to store in the refrigerator for quick meal prep during busy weekdays.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 355 kcal
• Sugar: 2 g
• Sodium: 630 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.3 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 55 mg