Chicken and Avocado Enchiladas Recipe

If you’re ready for a meal that brings comfort and color to your table, Chicken and Avocado Enchiladas might just become your new weeknight favorite. Imagine tender shredded chicken wrapped with creamy slices of avocado, all tucked inside soft tortillas, then topped with a zesty green sauce and melty cheese. Every bite is savory, fresh, and just a little bit decadent—the ultimate crowd-pleasing dinner that comes together without fuss but tastes like you spent hours in the kitchen. These enchiladas are simply bursting with flavor, and they’re just as perfect for family dinners as they are for impressing friends.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

One of the best things about Chicken and Avocado Enchiladas is that you don’t need a complicated list of groceries—just a handful of staples that work together to create something truly special. Each ingredient pulls its weight, balancing comforting textures with bright, Mexican-inspired flavors.

• Shredded rotisserie chicken: Opt for store-bought for a super easy shortcut; it’s juicy, flavorful, and saves a ton of prep time.
• Ripe avocados: Make sure your avocados are just soft enough to slice but still hold their shape—this adds luxurious creaminess inside your enchiladas.
• Corn tortillas: These bring that classic, earthy flavor and wonderful texture; lightly warming them keeps them pliable for rolling.
• Green enchilada sauce: Tangy, a little spicy, and vibrant; it ties all the flavors together. Use your favorite brand or make a homemade version if you have time.
• Monterey Jack cheese: Melts beautifully and has a mild creaminess that complements both the chicken and the avocado perfectly.
• Fresh cilantro: Chopped up and sprinkled on top, cilantro adds a bright, herbal lift that wakes up the whole dish.
• Lime wedges: For serving; a squeeze of fresh lime brings all the flavors to life and adds a pleasant zing.
• Salt and pepper: To taste; don’t underestimate the power of a good seasoning to bring the filling together.

How to Make Chicken and Avocado Enchiladas

Step 1: Prepare the Filling

Start by combining the shredded chicken in a large bowl with a healthy pinch of salt and pepper. Gently fold in the sliced avocados, taking care not to mash them—you want those creamy chunks in every bite. This step is all about balance; the hearty chicken and buttery avocado are the stars of the Chicken and Avocado Enchiladas, so keep them front and center.

Step 2: Warm the Tortillas

Don’t skip this part! Briefly warm your corn tortillas in a dry skillet or microwave between damp paper towels. A warmed tortilla stays pliable, preventing cracks and making it so much easier to roll up the filling. Warm tortillas also bring out the natural corn flavor, making each layer of these enchiladas even more delicious.

Step 3: Assemble the Enchiladas

Now comes the fun part: take a generous spoonful of the chicken and avocado filling and place it down the center of each tortilla. Roll each tortilla snugly and place seam-side down in a lightly greased baking dish, creating a tidy row. As you nestle them together, it ensures every enchilada soaks up the sauce and gets that perfect, melty finish.

Step 4: Add Sauce and Cheese

Pour the green enchilada sauce evenly over the top, making sure every inch is coated—don’t be stingy here! Next, sprinkle that luscious Monterey Jack cheese all over the pan. This is where the Chicken and Avocado Enchiladas start to look irresistible, covered with all the makings of a golden, bubbly dinner.

Step 5: Bake to Perfection

Bake your enchiladas in a preheated oven until the cheese is melted and bubbling and the edges are lightly toasted, usually about 20–25 minutes. The aroma will have everyone gathering in the kitchen, ready to dive in! Hot from the oven, these enchiladas are at their absolute best—gooey, vibrant, and full of flavor.

How to Serve Chicken and Avocado Enchiladas

Garnishes

When it comes to finishing Chicken and Avocado Enchiladas, piling on fresh garnishes takes them straight over the top. Sprinkle on chopped cilantro and extra avocado slices for color and freshness. A dollop of sour cream, a handful of diced tomatoes, or a dash of hot sauce lets everyone customize their plate just the way they like it.

Side Dishes

Pair your enchiladas with vibrant sides like Mexican rice, a simple black bean salad, or sautéed corn for a hearty, well-rounded meal. Even some crisp shredded lettuce tossed with lime juice provides a cool, crunchy contrast to the hot, creamy enchiladas.

Creative Ways to Present

For a party-worthy presentation, arrange your Chicken and Avocado Enchiladas in a colorful ceramic baking dish and top with a confetti of red onion, jalapeño, and cotija cheese. Or serve individual portions on bright plates with extra lime wedges and mini bowls of salsa for a festive, interactive dinner.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Avocado Enchiladas keep well when stored in an airtight container in the refrigerator for up to three days. If you know you’ll have extras, let the enchiladas cool to room temperature before covering and refrigerating—the flavors mingle and get even better overnight.

Freezing

Want to make a batch ahead of time? Assemble the enchiladas without the avocado (add it fresh after reheating for the best texture) and place them in a freezer-safe dish. Cover tightly with foil or a lid and freeze for up to two months. Thaw overnight in the fridge before baking as usual.

Reheating

To reheat, simply cover the pan with foil and bake in a 350°F oven until heated through, about 20 minutes. For a quick lunch, microwave individual portions on medium power, uncovered, until piping hot. Add a splash of enchilada sauce or a little extra cheese if they seem dry, and finish with fresh avocado and cilantro before serving.

FAQs

Can I use flour tortillas instead of corn?

Absolutely! While traditional Chicken and Avocado Enchiladas use corn tortillas for their unique flavor and texture, flour tortillas work beautifully if that’s what you have on hand or prefer a softer bite.

What kind of chicken is best for this recipe?

Rotisserie chicken is both convenient and flavorful, but you can easily use any cooked, shredded chicken—including poached, roasted, or even leftover grilled chicken. Just make sure it’s seasoned well for the best result.

Is there a good substitute for green enchilada sauce?

If green enchilada sauce is hard to find, try salsa verde or even a homemade tomatillo sauce. Both offer similar tangy, zesty flavors that give Chicken and Avocado Enchiladas their signature brightness.

How can I make this dish spicy?

If you love a kick, add chopped jalapeños or serrano peppers to the chicken filling, or stir some chipotle powder into the enchilada sauce before pouring it over. You can also serve with your favorite hot sauce on the side for extra heat.

Can I make Chicken and Avocado Enchiladas dairy-free?

Yes! Use your favorite dairy-free cheese alternative for the topping and check that your enchilada sauce is dairy-free. The creamy avocado keeps these enchiladas perfectly luscious and satisfying, even without traditional cheese.

Final Thoughts

If you’re looking for a meal that’s guaranteed to win over family or friends, give these Chicken and Avocado Enchiladas a try. They’re comforting, quick to assemble, and bursting with fresh flavors. I can’t wait to see them become a new staple at your table—happy cooking!

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