Chicken & Avocado Enchiladas

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Two grand events coincided to bring you today’s avocadolicious post.

First, I had the most amazing chicken and avocado enchiladas for lunch yesterday, topped with a killer avocado cream sauce.  And as I was finishing the final bite, the I-could-totally-make-these-at-home lightbulb went off.

Second, this is the kick off week for the “California Avocado 4th of July Blast“, hosted by blogger friends Kristen (Dine & Dish) and Dara (Cookin’ Canuck).  These girls are celebrating some serious avocado love by encouraging bloggers and home cooks to share their favorite avocado recipes, which I cannot wait to see!

So of course, the stars aligned and it seemed only fitting that I should whip up some chicken and avocado enchiladas today!  I happened to see some gorgeous poblanos at the market today, so decided to add them to the chicken and cheese filling.  But the rockstar of the recipe is without a doubt the avocado cream sauce.  It pretty much is like guacamole in a sauce — delicious avocados, fresh cilantro, lime juice, sour cream, and a few other saucy ingredients.  And while you could definitely add in some jalapenos or serranos to give it an extra kick, my tastetester-friend Sarah and I agreed that the sauce was actually pleasantly mild and fresh.  Definitely a good recipe to serve to a crowd (or kids) that might not like a ton of heat.

For other great recipes, be sure to check our the “4th of July Blast” and share your own avocado favorites!


Chicken & Avocado Enchiladas

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x


Delicious chicken enchiladas with an irresistible avocado cream sauce!



Enchilada Ingredients:

  • 2 Tbsp. olive oil
  • 1 medium white or yellow onion, peeled and thinly sliced
  • 2 poblano peppers, stemmed and thinly sliced
  • 1 jalapeno pepper, finely diced (remove seeds for less heat)
  • 810 (6-inch) flour tortillas
  • 4 cups shredded cooked chicken
  • 23 cups Monterrey Jack cheese
  • optional garnish: fresh cilantro, sour cream, and/or shredded cheese

Avocado Cream Sauce Ingredients:

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups chicken broth
  • 3/4 cup sour cream
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 2 California avocados, peeled and pitted
  • 1/2 cup chopped fresh cilantro
  • juice of one lime


To Make The Enchiladas:

  1. Prepare the “Avocado Cream Sauce” as listed below. Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
  2. In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
  3. To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
  4. Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.

To Make Avocado Cream Sauce:

  1. Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.


If you are cooking the chicken for this recipe specifically (and not using leftovers or a rotisserie chicken, as I often do!), I would recommend seasoning the chicken with a few pinches of chili powder and cumin in addition to the salt and pepper.  It will give some great extra flavor!

Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.

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116 comments on “Chicken & Avocado Enchiladas”

  1. I love this recipe! Making it for the second time, this time adding some yams and also chipotle peppers in place of the jalapeños.

  2. Made these for dinner, (with homemade corn tortillas and no poblanos because the grocery store was out), and they were SO good! We had enough for 4 hungry adults, my 11.5 month old who eats as much as an adult, and still have leftovers! We will definitely be making this again. Thanks for the yummy recipe! :)

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  6. For those who are interested, I put this recipe into but substituted corn tortillas for flour. I know the recipe says it will make 8 – 10 enchiladas, but it made about 22 for me, at 228 calories per enchilada.

    Nutrition Facts
    Serving Size 1 enchilada (121.8 g)

    Amount Per Serving
    Calories 228
    Calories from Fat 121

    Total Fat 13.5g 21%
    Saturated Fat 5.6g 28%
    Trans Fat 0.0g
    Cholesterol 43mg 14%
    Sodium 266mg 11%
    Total Carbohydrates 14.3g 5%
    Dietary Fiber 3.0g 12%
    Sugars 0.7g
    Protein 13.2g
    Vitamin A 7% • Vitamin C 13%
    Calcium 15% • Iron 4%

    If you used 6 inch flour tortillas instead and you had the same number of enchiladas, add about 55 calories per enchilada (so 283 calories per enchilada total).

    • This is a wonderful dish, a meal to savor and share with friends.

      The nutritional profile can be improved a bit by using a quality, all-milk reduced-fat sour cream, and Monterey Jack cheese made with 2% milk. This changes some fat ratios to let the monounsaturated fat in the avocado really shine, and didn’t compromise the taste while also cutting some calories. I also substituted a crushed and minced fresh garlic clove, and slightly toasted some whole cumin seeds before grinding them in a mortar. This stepped up the flavor in this already fine recipe.

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  8. Has anyone made these and stored leftovers for the next day?

    Will the avocado sauce go brown?

    • Thanks to the lime juice, it’ll stay green :)

      Also, when saving fresh avocado, just sprinkle a little bit of lemon juice on it and it’ll keep green in the fridge :)

      Hope that helps!

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  14. This was super tasty and something I’ve been wanting to try for a while! The avocado/cilantro/lime sauce is a fabulous, healthier substitute to all the other sauces I’ve made in the past. Thank you for sharing!

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  24. just made these, so easy and soo delicious! There isn’t one recipe of yours that I’ve made that I haven’t liked!

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  27. I made these and they were so amazing! My whole family loved them- even my young children (5, 3 and 1). Thank you

  28. These were so amazing and easy to make. The flavor was good, next time I will probably add a little Cholula inside to give it a bit of a kick :)

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  30. I made these and they were a huge hit! Creamy and delicious. I made a minor change (I know it’s annoying when people say that–sorry). I roasted the poblanos  and peeled them and only then added them sliced to the onion and jalapeno for the last couple of minutes of the saute.

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  32. I have made these upwards of 5 times and I LOVE IT. It’s a great use for leftover chicken. When I don’t cook the chicken specifically for this recipe, I saute shredded leftover chicken with some butter and taco seasoning- or just cumin and chilli pepper if I don’t have a packet lying around. It really elevates the flavour. As for the avocado cream sauce, I could eat it with a spoon. Its divine. This is a really flexible and adaptable recipe; tonight I’m making it with leftover turkey! Thank you so much. I will be making this for the rest of my life, and loving every minute of it. 

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  34. This is really yummy; a bit time onsuming but very, very good!

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  36. you can also lay the tortillas dcitrely on a hot cooktop. very simple and no need for the pan (although everyone should have a good cast iron skillet). just dont walk away from the stove!

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  41. Three years later and I’m still making these. I LOVE that avocado cream sauce.  I also substitute shrimp for the chicken. Wonderful recipe.

    • Aww thanks for sharing that with us Danica, we’re so happy you’re a fan of this recipe! :)

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  44. These were fantastic!  I only used one poblano pepper because I’ve never used that type of pepper before.  Next time, I will use two. Four of us adults devoured every last drop.  Our guests, my sister and her husband, think they don’t like avocados so I didn’t tell them what was in the sauce, actually they didn’t ask and just though it was a white sauce.  The sauce was amazing!  I definitely will be making this again and again.  Thanks Ali!

    • We’re so happy you and your family enjoyed them Karen — thanks for your sweet words! :)

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  46. Our new family favorite, even the members of the family that “don’t like avocados” love this meal.  

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  48. 5 stars
    I think this recipe was awesome! I added a little extra salt, lime juice and habanero hot sauce to the avocado cream and it made a big difference. I seasoned thigh meat and grilled it up for the chicken and that added great flavor. The kids even thought it was tremendous. Will definitely do this one again!

    • Thank you, Larry, we’re so happy you and your kids enjoyed them, and those additions sound awesome! :)

  49. 4 stars
    Made the sauce to go with a chicken and vegetable mixture I made and it was delicious..

  50. 5 stars
    This recipe is super good. Love the avocado cream sauce!