Servings
Font
Back
0 from 12 votes

Chicken Enchiladas with Creamy Avocado Sauce

Creamy avocado sauce, chicken and cheese are rolled up in warm flour tortillas to create THE BEST Cheesy Chicken Enchilada recipe out there!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 10 enchiladas
Calories: 348 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Creamy Avocado Sauce
  • 1 ½ cups chicken broth
  • ¾ cup sour cream
  • 2 avocados peeled & seeded
  • 4 ounce can diced green chilies
  • 2 tablespoon Sriracha
  • 2 tablespoon lime juice
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt
  • ¼ cup fresh cilantro
Chicken Enchiladas
  • 3 cups cooked, shredded chicken
  • 10 flour tortillas "soft taco size" - 8-10 inches wide
  • 2 cups pepper jack cheese shredded
Optional Toppings
  • 1 avocado peeled, seeded & diced
  • 2 tablespoon cilantro chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Add all of the creamy avocado sauce ingredients to a blender or food processor.
  3. Blend until smooth and creamy.
  4. Toss 1 cup of the sauce with the shredded chicken.
  5. Pour ½ cup of the sauce into the bottom of a 9" x 13" baking dish.
  6. Place 1 cup of the sauce on a large, rimmed plate.
  7. Rub each side of a tortilla in the sauce on the plate.
  8. Add ¼ cup of the chicken mixture and a sprinkle of pepper jack cheese to the middle of the tortilla.
  9. Roll the tortilla up and place seam side down in the prepared baking dish.
  10. Repeat steps 7-9 until all 10 enchiladas are in the dish, adding more sauce to the plate when needed.
  11. Pour any remaining sauce over the tortillas, then sprinkle the remaining pepper jack cheese on top.
  12. Place the enchiladas in the oven for 15-20 minutes.
  13. Remove from the oven and top with the avocado and cilantro, if desired.

Notes

  • 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.

Nutrition Information

Calories 348kcal (17%) Carbohydrates 21g (7%) Protein 22g (44%) Fat 20g (31%) Saturated Fat 8g (40%) Cholesterol 65mg (22%) Sodium 727mg (30%) Potassium 427mg (12%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 376mg (8%) Vitamin C 11mg (12%) Calcium 234mg (23%) Iron 2mg (11%)

Nutrition Facts

Serving: 10enchiladas

Amount Per Serving

Calories 348

% Daily Value*

Calories 348kcal 17%
Carbohydrates 21g 7%
Protein 22g 44%
Fat 20g 31%
Saturated Fat 8g 40%
Cholesterol 65mg 22%
Sodium 727mg 30%
Potassium 427mg 9%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 376mg 8%
Vitamin C 11mg 12%
Calcium 234mg 23%
Iron 2mg 11%

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