Introduction

If you’re looking for a cozy, flavor-packed dinner that brings freshness and comfort together, these Chicken and Avocado Enchiladas are exactly what you need. Tender shredded chicken is wrapped in soft tortillas, then smothered in a velvety, homemade avocado cream sauce that’s bursting with flavor. It’s the kind of dish that feels like a hug on a plate, perfect for weeknights but special enough to serve to guests.

What makes this recipe unique is its use of creamy avocado in the sauce instead of the usual tomato or cheese base. The result is a luscious, tangy, and slightly garlicky blanket that elevates every bite of enchilada. The cilantro and lime give it a fresh twist, balancing the richness beautifully.

Best of all, it’s super easy to make, freezer-friendly, and great for prepping ahead. Whether you’re feeding your family or hosting a casual dinner, this dish will win hearts and taste buds alike. And yes — the leftovers (if there are any!) reheat like a dream.

 

 

Why You’ll Love This Recipe

Creamy Without Heavy Cream: Thanks to the avocado, the sauce is rich but lighter than traditional enchiladas.

Easy to Make Ahead: Make everything in advance and bake when you’re ready.

Crowd Pleaser: The comforting flavors are a hit with kids and adults alike.

Freezer-Friendly: Freeze unbaked enchiladas for a future quick dinner.

Gluten-Free Option: Use corn tortillas for a gluten-free version.

 

 

Ingredients

For the Chicken Filling:
2 cups cooked shredded chicken (rotisserie works great)

1/2 cup sour cream

1/2 cup shredded Monterey Jack cheese

1/2 tsp garlic powder

Salt and pepper to taste

For the Avocado Sauce:
2 ripe avocados, peeled and pitted

1/2 cup sour cream

1/2 cup chicken broth

1/4 cup fresh cilantro

2 tbsp lime juice

1 garlic clove

Salt to taste

For the Enchiladas:
8 flour tortillas (or corn for gluten-free)

1/2 cup shredded Monterey Jack or cheddar cheese (for topping)

Chopped cilantro and diced tomatoes (for garnish)

 

 

Variations

• Use Corn Tortillas for a gluten-free and more traditional texture.

• Add Spinach to the chicken filling for extra greens.

• Swap Cheese Types like pepper jack for a spicy kick.

• Try Turkey instead of chicken for a holiday leftover spin.

• Make It Vegetarian by replacing chicken with black beans and corn.

• Add Jalapeño to the sauce for heat lovers.

 

 

How to Make the Recipe

Step 1:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2:
In a large bowl, combine shredded chicken, sour cream, cheese, garlic powder, salt, and pepper.

Step 3:
In a blender, blend all avocado sauce ingredients until smooth and creamy. Taste and adjust seasoning.

Step 4:
Spoon some avocado sauce in the bottom of the baking dish to prevent sticking.

Step 5:
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.

Step 6:
Pour remaining avocado sauce over enchiladas and sprinkle with extra cheese.

Step 7:
Bake uncovered for 20–25 minutes or until hot and bubbly. Garnish and serve.

 

 

Tips for Making the Recipe

• Use rotisserie chicken to save time.

• Warm tortillas before filling to prevent cracking.

• Blend sauce until ultra-smooth for the creamiest result.

• Don’t overfill tortillas or they’ll tear while rolling.

• Add a splash of broth if the sauce thickens too much after blending.

 

 

How to Serve

These enchiladas pair perfectly with Spanish rice, black beans, or a crisp green salad. Garnish with extra cilantro, lime wedges, or a dollop of sour cream for a fresh, colorful presentation.

 

 

Make Ahead and Storage

Storing Leftovers:
Place cooled enchiladas in an airtight container. Refrigerate for up to 3 days.

Freezing:
Freeze unbaked enchiladas tightly wrapped in foil for up to 2 months. Add sauce and cheese just before baking.

Reheating:
Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave individual portions for 1–2 minutes until hot.

 

 

 

FAQs

1. Can I use store-bought avocado sauce?
You can, but the homemade version has unbeatable freshness and flavor.

2. What type of chicken works best?
Rotisserie or leftover cooked chicken works beautifully and saves time.

3. Can I make these vegetarian?
Yes! Use black beans, corn, and sautéed veggies instead of chicken.

4. Will corn tortillas work?
Yes. Just warm them first to avoid cracking.

5. How spicy is the sauce?
It’s mild, but you can add jalapeño or chili flakes for heat.

6. Can I prep this a day ahead?
Absolutely. Assemble and refrigerate overnight before baking.

7. What cheese is best?
Monterey Jack melts beautifully, but cheddar or pepper jack work too.

8. Is the sauce freezer-friendly?
Avocado sauce is best fresh, but you can freeze it with minimal texture change.

9. Can I double the recipe?
Yes! Just use two pans and rotate them halfway through baking.

10. How long does it keep?
3 days in the fridge, 2 months in the freezer (unbaked).

 

 

 

Health Benefits

Avocados are rich in healthy fats, fiber, and potassium. Paired with lean protein from chicken and calcium from cheese, this dish delivers flavor and nutrition in every bite.

 

 

Conclusion

Whether you’re craving something comforting or a little different, these Chicken and Avocado Enchiladas in Creamy Avocado Sauce bring it all to the table. Creamy, fresh, satisfying, and endlessly customizable — it’s a recipe you’ll return to week after week. Share it, save it, and savor it.