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Chicken avocado enchiladas

Yields6 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

These creamy chicken and avocado enchiladas in a homemade sour cream sauce are a great way to ditch the standard beef and cheese fare for something fresher.

Chicken and avocado enchiladas

 1 tablespoon butter
 3 cloves garlic, grated
 1 tablespoon flour
 1 cup chicken stock
 2 teaspoons cumin
 ¼ teaspoon salt
 ½ teaspoon black pepper, freshly ground
 ½ cup fresh cilantro, roughly chopped
 1 (7-ounce) can diced green chiles (do not drain)
 ½ cup sour cream
 2 cups chicken breast, shredded (we used leftover chicken)
 3 avocados
 ½ fresh lemon, juiced
 12 (6-inch) corn tortillas
 4 ounces mozzarella cheese, shredded
 4 ounces Monterey Jack cheese, shredded
 fresh jalapeños (for garnish)
 yellow onion, finely chopped (for garnish)

Start a roux
In a medium saucepan over medium-high heat, melt the butter and sauté the garlic for about 2 to 3 minutes or until fragrant. Whisk in the flour and let it cook, whisking constantly for 3 to 5 more minutes to create a golden roux. (The roux should be roughly the color of butter when it’s done).


Cook the sour cream sauce
Slowly whisk in the stock, stirring constantly and vigorously, until the roux is well incorporated. Stir in the cumin, salt and pepper and increase the heat slightly to bring the mixture to a simmer, stirring frequently. Adjust the heat as necessary to maintain a simmer for 5-7 minutes, then remove it from the heat.


Finish the sour cream sauce
After removing the sauce from the heat, slowly whisk in the sour cream a dollop at a time until the sauce is smooth. There may be small flecks of sour cream in the sauce, and that’s fine. They’ll disappear after the enchiladas cook. Stir in the green chills and cilantro. Set aside.


Preheat the oven to 375 degrees F.


Prepare the avocado
Peel and pit the avocado and smash it with the lemon juice until it’s mostly smooth with a guacamole-like texture. If you have to let the avocado sit, place at least 1 of the pits in the mixture and cover it with plastic wrap. The plastic wrap should directly touch the avocado to create an airtight seal.


Prepare a baking dish
Prepare a 9 x 13-inch baking dish with nonstick cooking spray. Spread a ladle (about 1/2 a cup) of sauce on the bottom of the dish. In a small bowl, mix the mozzarella and Monterrey Jack cheeses.


Assemble the enchiladas
Prepare the tortillas by spritzing them with cooking spray and microwaving them for about 30 seconds to soften them (I did them 3 at a time). One at a time, dip the tortillas in the sauce and allow the excess to drip off. Place the tortilla on a plate, spread out a little avocado and top it with the chicken and some of cheese (don’t try to use all the cheese; you’ll use the rest to top the enchiladas). Place it seam-side down in the pan, and repeat for the remaining tortillas. Top the enchiladas with the remaining sauce and cheese.


Cook the enchiladas
Bake the enchiladas for about 20 minutes or until the cheese is melted and bubbling. Turn the oven to broil if you’d like to brown the cheese more. Garnish with sliced jalapeños and chopped onion (if desired).

Nutrition Facts

Servings 0