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Chicken Avocado Enchiladas

Chicken Avocado Enchiladas Recipe

These Chicken Avocado Enchiladas are creamy, cheesy, and packed with flavor. Tender shredded chicken and fresh avocado are wrapped in soft tortillas and baked in a delicious green enchilada sauce. It’s a comforting Mexican-style dish that’s easy enough for weeknights but impressive enough for guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 People
Course: dinner
Cuisine: Mexican / Tex-Mex
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 large ripe avocado diced
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/2 cup cream cheese softened
  • 1 cup green enchilada sauce
  • 8 flour tortillas
  • 1/2 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup extra shredded cheese for topping

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. In a large bowl, combine shredded chicken, diced avocado, sour cream, cream cheese, Monterey Jack cheese, lime juice, garlic powder, onion powder, cilantro, salt, and pepper.
  3. Spread a thin layer of green enchilada sauce on the bottom of the baking dish.
  4. Place a spoonful of the chicken avocado mixture into each tortilla.
  5. Roll the tortillas tightly and place them seam-side down in the baking dish.
  6. Pour the remaining enchilada sauce evenly over the tortillas.
  7. Sprinkle the extra shredded cheese on top.
  8. Bake for 20–25 minutes until the cheese is melted and bubbly.
  9. Remove from the oven and let rest for 5 minutes before serving.

Notes

Use rotisserie chicken to save time and add extra flavor.
Make sure the avocado is ripe but not overly soft for the best texture.
Warm tortillas slightly before filling to prevent them from cracking.
Add diced jalapeños if you want a spicy version.
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