Avocado Chicken Enchiladas Recipe
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. If you’re looking for a dish that’s as delicious as it is easy to throw together, Avocado Chicken Enchiladas are here to save the day. Packed with creamy avocado, seasoned chicken, and a melty layer of cheese, these enchiladas will make you feel like a gourmet chef—even if you’re barely breaking a sweat in the kitchen.
Screenshot? Nah. Pin it like a pro 📌
This recipe has all the goods—tender chicken, creamy avocado, spicy enchilada sauce, and cheese. It’s the perfect combination of flavors and textures. Plus, it’s a serious crowd-pleaser. Family, friends, or just you and a couch—doesn’t matter, this dish works for everyone.
Why This Recipe is Awesome
Listen, I’m not saying this is the best recipe ever…but, well, it might just be. Avocado Chicken Enchiladas are the ultimate comfort food—creamy, cheesy, with just the right amount of spice. And the best part? It’s super easy. You don’t need to be a culinary genius to pull this off. Seriously, it’s idiot-proof. Even I didn’t mess it up, and I’m known for accidentally burning toast.
You can make this dish in under an hour, and it’s perfect for those nights when you’re hungry but don’t feel like spending all evening in the kitchen. Just layer the goodness, pop it in the oven, and you’re done. Plus, the avocado gives it that extra creamy kick that you didn’t know you needed in your life.
Ingredients You’ll Need
Here’s everything you’ll need to make your new favorite enchiladas:
- 2 cups cooked chicken (shredded or diced—use leftovers if you’ve got ‘em, no judgment)
- 1 ripe avocado (the star of the show, don’t mess this part up)
- 1 can (10 oz) enchilada sauce (pick your favorite, I’m not picky)
- 8 flour tortillas (small ones, don’t get fancy here)
- 1 cup shredded cheese (cheddar, Monterey Jack, or whatever cheese makes you happy)
- 1/2 cup sour cream (or Greek yogurt, but seriously, go with sour cream for the real deal)
- 1 small onion (finely chopped, because no one wants a chunk of raw onion in their bite)
- 1 teaspoon garlic powder (we’re keeping it simple here)
- 1 teaspoon cumin (for that mild, earthy warmth)
- 1/2 teaspoon chili powder (optional, unless you like a little kick, then go ahead and double it)
- Salt and pepper to taste (you’re an adult, you know how to season)
That’s it! I promise, nothing complicated here. Just good, basic ingredients that come together to create something magical.
Step-by-Step Instructions
Ready to roll up those enchiladas? Let’s go! It’s easy, I swear.
- Preheat your oven to 375°F (190°C).
Yup, first things first. Don’t even think about skipping this step. Trust me, it’ll make everything cook more evenly. - Shred your cooked chicken.
If you’ve got leftovers, awesome. If not, just cook a couple of chicken breasts, shred them, and call it a day. Don’t overthink it. Toss the chicken in a bowl. - Mash the avocado.
In a separate bowl, mash the avocado like you’re making guac (without the salsa—this isn’t a party). You want it smooth but not too mushy. - Mix the chicken and avocado.
Combine the mashed avocado with the shredded chicken. Add in the garlic powder, cumin, chili powder, and salt & pepper. Stir it all together like you’re making a filling for a taco, because, well, you kinda are. - Prepare the tortillas.
Warm the tortillas in the microwave for 20-30 seconds to make them more pliable. You don’t want them breaking when you roll them up—just a little heat makes them easier to work with. - Assemble the enchiladas.
Spread a little bit of enchilada sauce on the bottom of a baking dish (just enough to coat the bottom). Then, take a tortilla, spoon some of the chicken-avocado mixture in the center, and roll it up tightly. Place it seam-side down in the dish. Repeat for the rest of the tortillas. - Cover and bake.
Once all the enchiladas are rolled up, pour the rest of the enchilada sauce over the top, and sprinkle with shredded cheese. Cover with foil and bake for 20 minutes. - Uncover and bake a little more.
After 20 minutes, take off the foil and bake for an additional 5-10 minutes, just until the cheese is bubbly and slightly golden. - Serve and enjoy!
Let the enchiladas cool for a couple of minutes (don’t burn yourself, seriously), then top with a dollop of sour cream. Optional: sprinkle with cilantro or green onions if you’re feeling fancy.
Common Mistakes to Avoid
We’ve all made these rookie mistakes, so let’s talk about how to avoid them:
- Thinking you don’t need to preheat the oven—rookie mistake.
Always preheat! It ensures your enchiladas cook evenly and don’t end up soggy or undercooked. - Forgetting to warm the tortillas.
Don’t skip this! Cold tortillas are way harder to roll and tend to tear. Heat them up a little for easy rolling. - Not enough sauce.
Don’t skimp on the enchilada sauce. It’s what brings everything together and keeps the tortillas from drying out. So go ahead and pour it generously. - Overstuffing the tortillas.
If you cram too much filling in, they won’t roll properly, and you’ll end up with a messy, unmanageable casserole. Moderation is key!
Alternatives & Substitutions
- Chicken? Pssh, use beef, pork, or even beans if you’re feeling adventurous.
You do you. Any protein (or even no protein) will work in these enchiladas. - Not a fan of sour cream?
Try Greek yogurt for a lighter, tangier twist. Or if you want to keep it classic, skip the sour cream and just top with more avocado. - No enchilada sauce?
You could use salsa or even a simple homemade sauce with tomatoes, chili powder, and broth. But let’s be honest—enchilada sauce is pretty cheap and easy to find, so why complicate things?
FAQ (Frequently Asked Questions)
Can I make these in advance?
Totally! You can assemble the enchiladas the day before, cover them tightly, and store them in the fridge. Just pop them in the oven when you’re ready to bake!
Can I use corn tortillas instead of flour?
Yes, you absolutely can. They might be a bit smaller, so you may need more of them. Just be sure to warm them up so they don’t crack when you roll them.
What’s the best way to reheat these?
Oven or air fryer! Reheat them in a 350°F oven for about 10 minutes or until heated through. The air fryer works great for a crispy finish, just keep an eye on them.
Can I freeze these?
You bet! Assemble the enchiladas, cover them tightly, and freeze. When you’re ready to bake, just thaw them overnight in the fridge and bake as usual.
What if I don’t like spicy food?
No problem! Skip the chili powder or use a mild enchilada sauce. You can totally make these without any heat.
Final Thoughts
There you have it—Avocado Chicken Enchiladas are your new go-to comfort food. They’re easy to make, packed with flavor, and can be customized to your liking. Whether you’re feeding a crowd or just treating yourself to something delicious, this recipe’s got you covered. So, roll up those tortillas and dive in—you’ve earned it. Now go impress someone (or just yourself) with your new culinary skills. Enjoy!
