Spicy Avocado Chicken Enchiladas

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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Spicy Avocado Chicken Enchiladas are a classic Mexican recipe that I know you will love. Cheesy chicken enchiladas – baked to crispy, bubbly perfection – are a fabulous dinner with a bit of a kick!

Casserole dish of Spicy Avocado Chicken Enchiladas with a cheese grater and avocados in the background

Cinco de Mayo is always one of my favorite holidays. Growing up Cinco De Mayo was a guaranteed good time with more drinks than one should have on a Tuesday. Keep in mind, I lived in Texas -which is like 50% Mexican & 25% cows- so it was almost impossible to avoid one of the 500 parties on that day. Even my friends who were Cuban or Puerto Rican would wear the Mexican flag’s colors and get down for Cinco De Mayo.

Then I moved to Florida…and some of the local “authentic Mexican” restaurants will have drink specials and maybe one person will be wearing one of those gaudy flashing shot glass necklaces. So instead, Jorge (the Puerto Rican) and Jessica (the white girl) pretend to be Mexican and have a big feast…and one too many Tequila drinks. :-)

I really hope you give these Spicy Avocado Chicken Enchiladas a chance…they are seriously one of my favorites! The sauce has a divine slow heat from the serrano pepper and a creamy texture from the sour cream. I really do love that sauce, but the best part has to be the bites of warm avocado inside the enchiladas!  If you pick up a rotisserie chicken for the meat, these enchiladas come together extremely fast and will go perfectly with your celebratory margarita!

Landscape photo of white chicken enchiladas.
4.4 from 19 votes
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Yield: 4 Servings

White Chicken Enchiladas with Avocado

This creamy white chicken enchiladas recipe with spicy salsa verde and bubbly cheese is the perfect 25-minute Mexican dinner.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

Ingredients

Enchilada Sauce

  • 1 tablespoon butter
  • 1 Serrano pepper, minced
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • 1 cup chicken stock
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ¼ cup chopped cilantro
  • 1 cup salsa verde, homemade or store bought
  • ½ cup sour cream

Enchiladas

  • 3 cups cooked and shredded chicken
  • 8 oz Monterrey Jack Cheese, shredded & divided
  • 1 small yellow onion, chopped
  • 3 avocados, peeled and chopped
  • 8-10 flour or corn tortillas

Instructions 

  • Preheat oven to 375°F. Spray/grease a 9×13 baking dish, set aside.

Enchilada Sauce:

  • In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes.
  • Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Enchiladas:

  • Add 3/4 cup sauce to the bottom of the prepared baking dish. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish.
  • Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

Nutrition

Serving: 1, Calories: 1144kcal, Carbohydrates: 98g, Protein: 56g, Fat: 60g, Saturated Fat: 20g, Polyunsaturated Fat: 35g, Trans Fat: 1g, Cholesterol: 144mg, Sodium: 1800mg, Fiber: 16g, Sugar: 6g

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Disclosure: I received some delicious Cabot cheeses, but I was not compensated to write this post. 

Post may contain affiliate links. Read my disclosure policy.

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.