Spicy Avocado Chicken Enchiladas

Prep 5 mins
Cook 20 mins
Total 25 mins

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!

Yield: Serves 4

Spicy Avocado Chicken Enchiladas

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

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!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 tablespoon butter
  • 1 Serrano pepper, minced
  • 2 garlic cloves, minced
  • 1 tbsp flour
  • 1 cup chicken stock
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1/4 cup chopped cilantro
  • 1 cup medium salsa verde
  • 1/2 cup fat free sour cream
  • 3 cups shredded chicken breasts (about 4 breasts)
  • 8 oz Cabot Monterrey Jack Cheese, shredded & divided
  • 1 small yellow onion, chopped
  • 3 avocados, peeled and chopped
  • 8-10 flour tortillas


  1. Preheat oven to 375°F.
  2. 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.
  3. Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. 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.


Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a “medium” Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a “mild” Salsa Verde.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1144Total Fat: 60gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 144mgSodium: 1800mgCarbohydrates: 98gFiber: 16gSugar: 6gProtein: 56g


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

This post may contain affiliate links. Read my disclosure policy.

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346 Responses
  1. Dawn

    Loved! Absolutely loved this dish. Such a nice change to the traditional red or green sauce enchiladas. We are a family of five so I doubled the recipe for school lunches tomorrow. Thank you!

  2. Emily

    This is one of my favorite recipes. I’ve literally been making it since 2012 it’s in the oven now & I had to leave a comment to say thank you! The sauce reminds of the white queso at our favorite Mexican restaurant.

    1. Jessica

      So happy to hear you enjoy it as much as we do Emily!! Wish we were neighbors and I could come steal a couple of enchiladas! 😉

  3. Hillary Farley

    So I just thought I’d come on here and tell you I’ve been making this recipe since 2012! My husband loves it so much he has asked me to make it for the guys he works with, for parties, and every time I ask him what he wants to eat. Thanks for creating such a well loved recipe! We can’t get enough around here!

  4. Jill

    Is there a way to convert this to a slow cooker recipe? Maybe for everything except the avocado and tortillas? I’ve made this a couple of times and love it! I would make it so much more often if I could just throw everything into the slow cooker. 


  5. Jason

    This recipe looks amazing, Jessica! Thanks for posting it, enchiladas are always a guaranteed hit in our house. 🙂

  6. April Driggers

    I’m SO THANKFUL for Pinterest because without it I wouldn’t have found this. I’ve added it to my weekly meal plan. 🙂 Can’t wait!

  7. Rachel

    My husband and I just made these about an hour ago. They were absolutely delicious! Thanks for sharing! Now to see if we have the willpower to save some for tomorrow…

  8. Addie

    My husband and I LOVE these – make them all the time!!! Just wondering though… do you think they could be frozen prior to baking, and saved for a later date? Or would the avocado not fair so well….


    1. Jessica

      I think it would be great in the freezer. I haven’t tried it myself, but I can’t imagine it not working. The color on the avocado might change, but it will be wrapped in tortillas so you wouldn’t see it anyways!

  9. Emily

    Authentic enchiladas are made with corn tortillas rather than flour tortillas. Personally, I’d never use flour ones to make this dish!! The recipe does look very good!

  10. lailaAlive

    I took these over to a friend’s and they were a hit. Seriously, the sauce is out of this world! I thought I needed to double the recipe and didnt realize how much it would make until the sauce was complete. But then I ended up using all the sauce. Is that weird? It was the perfect amount so…hmmm. Also, I marinated chicken with one of those packets, pan grilled them to perfection, cooled them slightly then shredded with my hands. The crispy fried edges from the chicken added a deeper flavor overall. I was worried that the onions wouldnt cook but I sliced them super thin and they were perfect. I’m making this my go-yto enchilada recipe. Thank you!!!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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