Chicken Enchiladas with Creamy Avocado Sauce
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Creamy avocado sauce, chicken and cheese are rolled up in warm flour tortillas to create THE BEST Cheesy Chicken Enchilada recipe out there!
These chicken enchiladas are easy to prepare in only 35 minutes with precooked and shredded chicken. And the Creamy Green Chili Avocado Sauce, well let’s just say, it’s legendary around my house!
Enchiladas were something that we ate a lot of growing up. We ate chicken enchiladas, beef enchiladas, enchiladas with red sauce and enchiladas with green sauce. Let’s just say, we were big enchilada fans in the Bond household!
On the blog, you’ll find recipes for everything from Pumpkin Enchiladas to Italian Enchiladas to Low Carb Enchiladas, made with zucchini instead of tortillas. You’ll also find more traditional enchilada recipes, like these chicken enchiladas with green enchilada sauce.
Now this isn’t just any homemade enchilada sauce, this is THE CREAMIEST, MOST FLAVORFUL enchilada sauce EVER! It has everything you could want from an enchilada sauce.
It has sour cream and avocado for creaminess, green chiles and sriracha for spice, and cumin, cilantro and salt for flavor. This sauce really makes this recipe a winner, winner, chicken enchilada dinner!
How to make THE BEST Green Enchilada Sauce
There’s nothing I love more than an easy “dump and blend” sauce, which is exactly how you make this incredible green enchilada sauce. Follow these two simple steps to enchilada sauce perfection!
- Add chicken broth, sour cream, avocados, green chilies, sriracha, lime juice, cumin, salt, pepper and cilantro to a blender or food processor.
- Blend until smooth and creamy.
Seriously, that’s all it takes to make this creamy, dreamy sauce!
Note: I wouldn’t say that this is a spicy sauce at all, but if you want to take the spice level down, simply omit the sriracha and cut the amount of green chilies in half.
How to Cook Chicken for Enchiladas
There are several different ways to cook (or buy) chicken to make enchiladas, these include pressure cooking the chicken, roasting the chicken, grilling the chicken or pulling the chicken from a purchased rotisserie chicken. Pick how you’d like to cook the chicken, then follow the steps below for each method.
- Pressure Cooked Chicken for Enchiladas – Add one pound of boneless, skinless chicken breasts to an Instant Pot, or electric pressure cooker. Cover the chicken with water or chicken broth in the pot. Add the lid to the Instant Pot and make sure the steam release is set to “sealing”. Press the “poultry” button on the Instant Pot, or set the manual timer to high pressure for 15 minutes. Once the chicken has finished cooking, allow the pressure cooker to pressure down for 10-15 minutes, then remove the lid. Remove the chicken from the Instant Pot and place on a cutting board. Use two forks to shred the chicken for the enchiladas. One pound of chicken will equal three cups of pressure cooked, shredded chicken.
- Roasted Chicken for Enchiladas – Rub one pound of boneless, skinless chicken breasts with olive oil, then season with 1/2 tsp cumin, 1/4 tsp salt and 1/4 tsp black pepper. Place on a baking sheet and into a 450°F oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F. Remove the chicken from the oven, wait 5 minutes, then dice up the roasted chicken for the enchiladas.
- Grilled Chicken for Enchiladas – Rub one pound of boneless, skinless chicken breasts with olive oil, then season with 1/2 tsp cumin, 1/4 tsp salt and 1/4 tsp black pepper. Place on a grill, preheated to medium heat, and grill for 5-7 minutes per side. Use a meat thermometer to verify the internal temperature of the chicken has reached 165°F before removing the chicken from the grill. Dice the grilled chicken and add to the enchiladas.
- Rotisserie Chicken for Enchiladas – the easiest way to cook chicken for enchiladas is to actually not cook the chicken at all! Simply purchase an already cooked rotisserie chicken and pull the meat off the chicken to use in the enchiladas.
How to make Chicken Enchiladas
Once you’ve prepared the sauce and the chicken, it’s time to put the enchiladas together!
- Toss a cup of the prepared avocado sauce with the prepared shredded or diced chicken.
- Pour 1/2 cup of the sauce into the bottom of a 9″ x 13″ baking dish.
- Pour another 1/2 cup of the sauce onto a large rimmed plate.
- Place a flour tortilla on the plate of sauce and gently press down to cover the tortilla in the sauce.
- Flip the tortilla and press the other side into the sauce.
- Add about 1/4 cup of the chicken mixture and 1-2 tbsp shredded pepper jack cheese to the middle of the tortilla, then roll it up and place the enchilada seam side down in the prepared baking dish.
- Repeat steps 4-6 above, adding more sauce to the plate when needed, until all 10 enchiladas are prepared and in the baking dish.
- Top the enchiladas with the remaining sauce and pepper jack cheese.
- Bake in a 350°F oven for 15 minutes.
- Note #1: these enchiladas are very saucy! Don’t worry if you feel like there’s too much sauce, that’s how they’re supposed to be!
- Note #2: If you’re only cooking for 2 people, you can divide the enchiladas into two separate dishes before baking them. I’ve found that two 8″ x 8″ dishes work great for this. One can be baked immediately and the other can be sealed tightly and refrigerated for up to a week or frozen for up to 6 months. And voila! You now have two meals from one delicious recipe!
How to make Gluten Free Chicken Enchiladas
Every ingredient in this recipe for chicken enchiladas is gluten free except for the tortillas. This makes it super easy to make these enchiladas gluten free with just one simple swap, corn tortillas instead of flour tortillas!
Because corn tortillas tend to be smaller, usually 6″ wide, instead of 8-10″ wide like the flour tortillas used in this recipe, you’ll want to add at least 2 extra corn tortillas to this recipe.
Corn tortillas will need to be heated before preparing the enchiladas so that they’re more pliable and easier to roll up without tearing. You can do this by lightly pan frying them, baking them or microwaving them.
To pan fry them, add canola oil to a skillet until the bottom is covered. Heat the oil over medium heat, then add the tortillas one at a time until they’re soft, but not crispy.
To bake them in the oven, wrap all of the tortillas together in foil, then place them in a 350°F oven for 10 minutes. To heat them in the microwave, wrap the tortillas in damp paper towels, then microwave for 30-60 seconds or until all of the tortillas are warm.
Delicious Toppings for Chicken Enchiladas
These enchiladas are absolutely scrumptious just as they are, but if you’d like to add a little extra spice, flavor or cheese, try adding one of these tasty toppings!
- Sliced jalapenos – pickled or fresh, sliced jalapenos are a deliciously spicy addition to these enchiladas!
- Sliced avocado – yes, the sauce is made with avocados, so do you really need more avocado on top? Well, if you’re like me there’s no such thing as too much avocado, ever!!
- Fresh Cilantro – cilantro is the perfect garnish for these enchiladas!
- Pico De Gallo – for a fresh burst of flavor on top, try adding this easy pico de gallo recipe. You can quickly whip it up in 5 minutes while the enchiladas are baking!
- Green Chili Queso Dip – growing up, it was unheard of to serve enchiladas without queso! This green chili queso pairs perfectly with these enchiladas. Simply toss the queso recipe in a slow cooker before you begin preparing the enchiladas, then you’ll have warm, creamy queso when the enchiladas are ready!
Looking for more easy Mexican food recipes to make at home? Try these 5 favorites made in 29 minutes or less!
- Grilled Shrimp Tacos with Avocado Salsa
- Quinoa Chicken Enchilada Casserole
- Instant Pot Fajitas with Steak and Veggies
- 20 Minute Enchilada Pasta
- Veggie Fajita Rice Bowls
Chicken Enchiladas with Creamy Avocado Sauce
Creamy Avocado Sauce
- 1 ½ cups chicken broth
- ¾ cup sour cream
- 2 avocados, peeled & seeded
- 4 oz can diced green chilies
- 2 tbsp sriracha
- 2 tbsp lime juice
- 1 tsp ground cumin
- ½ tsp black pepper
- ½ tsp kosher salt
- ¼ cup fresh cilantro
- 3 cups cooked, shredded chicken
- 10 flour tortillas, "soft taco size" - 8-10 inches wide
- 2 cups pepper jack cheese, shredded
- 1 avocado, peeled, seeded & diced
- 2 tbsp cilantro, chopped
- Preheat the oven to 350°F.
- Add all of the creamy avocado sauce ingredients to a blender or food processor.
- Blend until smooth and creamy.
- Toss 1 cup of the sauce with the shredded chicken.
- Pour ½ cup of the sauce into the bottom of a 9" x 13" baking dish.
- Place 1 cup of the sauce on a large, rimmed plate.
- Rub each side of a tortilla in the sauce on the plate.
- Add ¼ cup of the chicken mixture and a sprinkle of pepper jack cheese to the middle of the tortilla.
- Roll the tortilla up and place seam side down in the prepared baking dish.
- Repeat steps 7-9 until all 10 enchiladas are in the dish, adding more sauce to the plate when needed.
- Pour any remaining sauce over the tortillas, then sprinkle the remaining pepper jack cheese on top.
- Place the enchiladas in the oven for 15-20 minutes.
- Remove from the oven and top with the avocado and cilantro, if desired.
- Nutrition: The nutritional information provided does not include the optional toppings.
- Gluten Free: To make these enchiladas gluten free, substitute corn tortillas for the flour tortillas. Be sure to heat the corn tortillas before preparing the enchiladas to make them more pliable and less likely to tear while rolling them up.
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