Chicken Avocado Enchiladas

I’m not Mexican. But I know how to make me some enchiladas. They are so good, you’d think you’re Mexican Abuela spent all day in the kitchen making them. But she didn’t because she doesn’t exist and well, you aren’t Mexican. They are authentic, they are captivating, and they are filling. I’m not joking, eat two, maybe three and you’re about to burst. You’re stomach will hurt and you will pray to God asking why oh why did I eat more than three of these yummy enchiladas.

In May, Bryan and I started looking for a Mexican restaurant because like all Texans, we like Mexican food. I always try cheese enchiladas when I’m at a Mexican restaurant. I firmly believe that if their cheese enchiladas are good then the whole menu will be good. Same thing goes for Italian places and spaghetti. Because if they screw up the most basic recipe their cuisine is known for then what’s the point of even eating there.

During this search, I came across various enchilada recipes and decided why not try to make them myself. This is one of them.

Bryan looked at me after he ate 3 enchiladas and said, “Sweetie, you really out did yourself.”

They are that awesome. People who saw the picture I took of the enchiladas that day have been asking me for the recipe.

So here it is.

chicken avocado enchiladas with black bean cilantro rice

chicken avocado enchiladas with black bean cilantro rice

Chicken Avocado Enchiladas

 The Enchilada Sauce

1 tablespoon butter
3 garlic cloves, chopped
1 tablespoon flour
1 cup chicken stock
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup cilantro, chopped
1 cup mild salsa verde
1/2 cup sour cream

The Enchilada filling

4 cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
1/2 cup cilantro, chopped
1/2 cup onion, chopped

14 flour tortillas


In medium sauce pan, saute garlic in butter for about 1 minute on medium heat. Stir in flour let it cook for about 2 more minutes.

Stir in the chicken broth, cumin, salt, pepper and bring to a simmer.

Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth.

Spray 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. Spread out until bottom of the baking dish is evenly coated.

Lay out a tortilla and add chicken, a pinch of cilantro, some onion, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.

Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake at 375 for about 20 minutes or until cheese is bubbling.

Makes 14. Serving per enchilada. Calories: 284, Carbohydrates: 23 grams, Sugar: 2 grams, Fiber: 4 grams, Protein: 16 grams.

I absolutely adore this recipe. The avocado makes everything taste bright and the cilantro in the filling gives that great freshness. Sure it might be considered a little high on the carb and calorie side, but you can only eat 2 enchiladas. Pair it with some rice and beans or grilled corn and all of a sudden you have the perfect Mexican food. That and I love food that looks light but is filing. Food should satisfy hunger, not make you hungry 30 minutes later. And it doesn’t feel heavy. No, omg this grease is going to be the end of me.

All in the comfort of your own home without having to go to a restaurant with loud tejano music (that sounds all giddy up horsey, I hate that music), with that waiter that barely speaks English and somehow gets your order wrong. None of that. Why? Cuz you made it yourself and it taste better than the crap at restaurants.

I am so having a massive enchilada party when this house is done being remodeled. It’s going to be epic. With strawberry margarita jello shots, and tequila, 4 different kinds of enchiladas, and piñatas….yeah. Epic.


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