Enchiladas are a true comfort food, aren’t they? There’s just something incredibly satisfying about warm tortillas filled with deliciousness, smothered in sauce, and baked to cheesy perfection. But let me tell you, these Chicken and Avocado Enchiladas in Creamy Avocado Sauce take that comfort to a whole new level. Forget the heavy, red sauces for a moment and imagine a vibrant, fresh, and unbelievably creamy avocado sauce blanketing tender chicken and ripe avocado inside soft tortillas. It’s a game-changer.
Why I Love This Recipe
I’ve always been a fan of classic enchiladas, but I often found myself wanting something a little lighter, a bit more vibrant, especially for warmer evenings. That’s where this recipe comes in. The creamy avocado sauce isn’t just delicious; it’s surprisingly light and incredibly fresh, thanks to the lime juice and cilantro. It’s a wonderful contrast to the rich, savory chicken and cheese. It also comes together surprisingly quickly, making it perfect for a weeknight dinner when you want something homemade but don’t have hours to spend in the kitchen. Plus, who can resist the allure of perfectly ripe avocados? They bring so much flavor and a beautiful texture to every bite.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly here for a shortcut!)
- 2 ripe avocados, diced (for the filling)
- 8 flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend are my go-to)
- 1/4 cup cilantro, chopped (fresh is best!)
- 1/4 cup green onions, chopped
For the Creamy Avocado Sauce:
- 2 ripe avocados (for the sauce)
- 1 cup sour cream (full-fat for extra creaminess, or light for a healthier option)
- 1 cup chicken broth
- 1/4 cup lime juice (freshly squeezed makes all the difference!)
- 2 cloves garlic, minced
- Salt and pepper to taste
Swaps and Notes
- Chicken: If you don’t have cooked chicken on hand, you can quickly cook some chicken breasts or thighs and shred them. You could also use leftover turkey for a similar flavor profile. For a vegetarian option, black beans or a mix of roasted vegetables would be delicious.
- Tortillas: While flour tortillas are recommended for their softness and pliability, corn tortillas can be used for a more traditional flavor. Just be sure to warm them slightly before filling to prevent tearing.
- Cheese: Feel free to experiment with other cheeses like Monterey Jack, Colby Jack, or even a sprinkle of Cotija for a saltier kick.
- Sour Cream: Greek yogurt is a fantastic substitute for sour cream in the sauce if you’re looking to boost protein and reduce fat.
- Spice it Up: Add a pinch of cayenne pepper or a finely diced jalapeño to the chicken mixture or the sauce for a bit of heat. A dash of cumin or chili powder in the sauce can also deepen the flavor.
Steps for the Recipe
- Preheat Oven: Get your oven ready by preheating it to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Prepare Filling: In a large mixing bowl, combine the shredded cooked chicken, the two diced avocados (for the filling), chopped cilantro, and chopped green onions. Give it a good stir to ensure everything is evenly distributed.
- Assemble Enchiladas: Divide the chicken and avocado mixture evenly among the 8 flour tortillas. Roll each tortilla up tightly and place them seam-side down in your greased baking dish.
- Make the Creamy Avocado Sauce: In a blender, combine the remaining two ripe avocados (for the sauce), sour cream, chicken broth, fresh lime juice, minced garlic, and a generous pinch of salt and pepper. Blend until the sauce is completely smooth and creamy. Taste and adjust seasonings as needed.
- Sauce and Cheese: Pour the creamy avocado sauce evenly over all the rolled enchiladas in the baking dish. Don’t be shy – cover them completely! Then, sprinkle the shredded cheese generously over the top.
- Bake: Pop the baking dish into your preheated oven and bake for 20-25 minutes, or until the cheese is beautifully melted and bubbly, and the enchiladas are heated through.
- Garnish and Serve: Once out of the oven, let them rest for a few minutes. Garnish with a bit more fresh cilantro and green onions if you like. Serve hot and enjoy every delicious bite!
Tips for Success
- Ripe Avocados are Key: For both the filling and the sauce, make sure your avocados are perfectly ripe. They should yield slightly to gentle pressure. Under-ripe avocados won’t blend smoothly, and over-ripe ones can taste off.
- Don’t Overfill: While it’s tempting to load up the tortillas, overfilling them can make them difficult to roll and prone to breaking. A moderate amount is best.
- Warm Tortillas: Briefly warming your tortillas in the microwave or a dry skillet makes them more pliable and prevents cracking when rolling.
- Blend Until Smooth: For the sauce, blend until there are no chunks of avocado left. A truly smooth sauce will coat the enchiladas perfectly.
- Rest Before Serving: Letting the enchiladas rest for 5-10 minutes after baking allows the cheese to set slightly and the flavors to meld, making them easier to serve.
Serving Suggestions and Pairings
These creamy chicken and avocado enchiladas are a meal in themselves, but they pair wonderfully with a few simple sides. A side of Mexican rice or black beans would complement the flavors beautifully. For a lighter touch, a crisp green salad with a light vinaigrette is perfect. And, of course, a dollop of extra sour cream or a sprinkle of crumbled Cotija cheese on top never hurts!
Looking for drinks? A classic Classic Margarita Recipe: Easy and Delicious or a refreshing Refreshing Strawberry Mojito Recipe: Perfect For would be fantastic alongside this dish.
Storage and Leftover Tips
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or place the entire dish back in the oven at 350°F (175°C) until heated through. If reheating in the oven, you might want to add a splash of chicken broth or water to the dish to prevent the sauce from drying out.
More Recipes You Will Love
If you enjoyed these creamy enchiladas, I have a feeling you’ll love some of these other fantastic recipes:
- For another crowd-pleaser, try my These Chicken Enchiladas are My Go-To for Cozy, Crowd-Pleasing Dinners (a more traditional take!).
- My This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit is another incredibly easy and satisfying Mexican-inspired dish.
- If you’re feeding a crowd, these These Sheet Pan Quesadillas are My Favorite Way to Feed a Crowd Fast are an absolute lifesaver.
- And for a fun, interactive meal, you can’t beat This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd.
- Need a quick weeknight solution? My This Dorito Casserole is My Favorite Weeknight Dinner Shortcut is surprisingly delicious!
Final Thoughts
These Chicken and Avocado Enchiladas in Creamy Avocado Sauce are truly a recipe that makes me happy every time I make them. The fresh flavors and vibrant colors make them feel special, yet they’re straightforward enough for any night of the week. They’re a perfect example of how a simple twist on a classic can create something truly extraordinary. I hope you give them a try and love them as much as I do!
I’d love to hear your thoughts if you make this recipe! What did you think of the creamy avocado sauce? Share your feedback in the comments below, and don’t forget to follow Chef Maniac for more delicious recipes!
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