Avocado Chicken Enchiladas

My favorite part of the enchiladas is the homemade sauce cooked into the tortillas.  These are a delicious and a must try!

Avocado Chicken Enchiladas

  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 tbsp flour
  • 1 cup chicken stock  - (you could use vegetable stock)
  • 2 teaspoons of cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup chopped cilantro
  • 1 cup mild or medium salsa verde (depending on how hot you want it)
  • 1/2 cup fat free sour cream

Ingredients for the Enchiladas:
  • 3-4 cups cooked chicken breasts, chopped or shredded
  • 2 cups shredded Mexican blend cheese
  • 3 avocados, peeled and chopped
  • 8 flour tortillas


Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter  for about 1 minute on Medium - High Heat. Stir in flour let it cook for about 2 more minutes.

Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)

Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.

Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.

Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

3 Responses to "Avocado Chicken Enchiladas"

  1. Hello...I have a question about the fat-free sour cream. Is there a reason for not using full fat sour cream? Does it break down in the cooking process? Or were you trying to save calories?

  2. @caroann yes it's for saving calories :)

  3. HI James Gleed I just want to say that these recipe make all my family proud of My cooking skills :) And For The Best Recipes Ever You Made