Description

Discover a fresh twist on classic enchiladas with these Chicken and Avocado Enchiladas. Juicy shredded chicken, creamy ripe avocado, melty cheese, and flavorful enchilada sauce come together wrapped in soft tortillas for a satisfying, family-friendly main course. This easy, oven-baked dish delivers bright flavors and hearty comfort in every bite—perfect for weeknight dinners or casual gatherings.

Ingredients

Units Scale

For the Filling

2 cups cooked chicken, shredded
1 large ripe avocado, diced
1 cup shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro
1/4 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and black pepper to taste

For Assembling

8 medium flour or corn tortillas
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded cheddar or Monterey Jack cheese (for topping)

Optional Garnishes

Diced tomatoes
Sliced jalapeños
Extra chopped cilantro
Sour cream
Lime wedges

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C), and lightly grease a 9×13-inch baking dish to prevent sticking.
Prepare the Filling: In a large mixing bowl, combine the shredded chicken, diced avocado, Monterey Jack cheese, cilantro, sour cream, cumin, garlic powder, salt, and pepper. Mix gently to combine, trying not to mash the avocado completely.
Fill the Tortillas: Lay out a tortilla and spoon about 1/4 cup of the chicken and avocado mixture down the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure each one is generously covered. Sprinkle the additional shredded cheese evenly over the top.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and melted, and the enchiladas are heated through.
Serve: Remove from the oven and let it cool for a few minutes. Garnish with your choice of diced tomatoes, jalapeños, extra cilantro, sour cream, or lime wedges. Enjoy warm!

Notes

You can use rotisserie chicken or leftover cooked chicken for convenience.
If you prefer a spicier dish, use spicy enchilada sauce or add chopped jalapeños to the filling.
For a gluten-free version, use corn tortillas and ensure all ingredients are gluten-free.
Try adding black beans or corn to the filling for extra texture and flavor.
Leftovers can be stored in the refrigerator for up to 3 days; reheat covered in the oven or microwave.

Nutrition

Serving Size: 2 enchiladas
Calories: 410
Sugar: 3g
Sodium: 920mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg