Spicy Avocado Chicken Enchiladas

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!

Spicy Avocado Chicken Enchiladas

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.


  • 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


Preheat oven to 375°F.

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.

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.

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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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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