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5.0 from 9 votes

Chicken Avocado Enchiladas

If you're looking for a 30-minute meal idea, these Chicken Avocado Enchiladas are the answer! Packed with flavor and loved by all!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 14 enchiladas
Calories: 1625 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 cans Red Enchilada Sauce 10 ounce each
  • 14 fajita sized tortillas or 6-8 burrito sized tortillas
  • 1 can black beans, drained and rinsed 15 ounce
  • ½ cup red onion diced
  • 1 ½ teaspoon cumin
  • 1 ½ teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 roma tomatoes diced
  • 3 avocados diced
  • 1 can diced green chilies 7 ounce
  • 2 cups chicken cooked and shredded (Rotisserie works great)
  • 2 cups shredded cheddar jack cheese or your favorite mexican blend cheese, divided

Instructions

    Cup of Yum
  1. In a large bowl, combine black beans, red onion, cumin, chili powder, salt, tomatoes, avocados, green chilies, chicken and 1 cup shredded cheese. Set aside.
  2. If making two 9-inch baking dishes using the 10-inch sized fajita tortillas, pour half a can of enchilada sauce in the bottom of each dish. Fill tortilla with desired amount of filling, roll up and place seam side down in baking dish. Repeat for all the tortillas.
  3. When done, pour remaining can of enchilada sauce evenly over the top of the two pans of enchiladas. Cover with remainder of cheese. Cover with foil. Can also be made in 13x9.
  4. Bake in a 400°F oven, covered, for 15 minutes. Remove foil and cook an additional 5 minutes until cheese is bubbly and browned! Serve with desired toppings, such as salsa, tomatoes, more avocado, lettuce, etc!

Notes

  • Make ahead: You can assemble the enchiladas in the morning then refrigerate until dinner time.
  • Freezer meal: Once you've assembled the enchiladas, cover with foil and freeze. The day you're ready to eat the enchiladas, take the pan out of the freezer in the morning to let it thaw. Then cook according to the directions at dinner time.
  • MEATLESS meal: Leave out the chicken for an easy vegetarian option. It's still fantastic with all the beans and avocado making the enchiladas satisfying and hearty.
  • More veggies: For even more vegetable goodness, add in any veggies you love. This is great with canned corn, butternut squash, and more!

Nutrition Information

Calories 1625kcal (81%) Carbohydrates 137g (46%) Protein 109g (218%) Fat 71g (109%) Saturated Fat 23g (115%) Polyunsaturated Fat 41g Trans Fat 1g Cholesterol 290mg (97%) Sodium 2280mg (95%) Fiber 14g (56%) Sugar 11g (22%)

Nutrition Facts

Serving: 14enchiladas

Amount Per Serving

Calories 1625

% Daily Value*

Calories 1625kcal 81%
Carbohydrates 137g 46%
Protein 109g 218%
Fat 71g 109%
Saturated Fat 23g 115%
Polyunsaturated Fat 41g 241%
Trans Fat 1g 50%
Cholesterol 290mg 97%
Sodium 2280mg 95%
Fiber 14g 56%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.