Many home cooks seek a meal that balances health and flavor without excessive effort. This chicken and avocado enchilada recipe delivers precisely that with its vibrant creamy sauce.
I remember serving these enchiladas at a summer potluck where they disappeared quickly. Their popularity convinced me to perfect the method for everyday preparation.
You can achieve similar results by following the detailed guide below. We will explore each component from ingredient selection to final presentation.
How to Make Chicken and Avocado Enchiladas in Creamy Avocado Sauce
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 4
- Course: Main Course
- Cuisine: Mexican
- Diet: Adaptable for gluten-free and vegetarian diets
Ingredients
- 2 cups cooked chicken, shredded
- 2 ripe avocados, diced
- 8 flour tortillas (or corn for gluten-free)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno pepper, seeded and minced
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a skillet over medium-high heat, warm the olive oil or butter and heat the shredded chicken for 2-3 minutes.
- Remove the skillet from heat and mix in half the diced avocados, half the cheese, and half the cilantro for the filling.
- Combine the remaining avocados, sour cream, chicken broth, lime juice, garlic, salt, and pepper in a blender and blend until smooth.
- Spread a thin layer of the avocado sauce on the bottom of the prepared baking dish.
- Place a portion of the chicken filling onto each tortilla, roll them tightly, and place seam-side down in the dish.
- Pour the remaining avocado sauce evenly over the rolled enchiladas and sprinkle the rest of the cheese on top.
- Bake for 20-25 minutes until the cheese is melted and bubbly, then garnish with additional cilantro before serving.
Nutrition
- Calories: 450 kcal
- Protein: 25 g
- Fat: 28 g
- Carbohydrates: 30 g
- Sugar: 3 g
- Fiber: 8 g
- Sodium: 800 mg
- Cholesterol: 75 mg
Cooking Method
This recipe uses baking to meld flavors and create a slightly crispy top layer. Baking at 375°F ensures even heating without drying out the enchiladas.
This reliable technique allows the tortillas to absorb the sauce while the filling warms through. You can adjust baking time based on your oven’s performance.
Tools Needed
- Blender or food processor
- 9×13 inch baking dish
- Skillet
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
Now, let’s explore why each component of this dish works so well together. Understanding these elements will help you customize and perfect your own version.
Creamy Avocado Sauce
Avocados provide the base for the sauce, offering a rich texture and healthy fats. Their natural creaminess eliminates the need for heavy creams or excessive cheese.
Adding sour cream introduces a tangy note that balances the avocado’s richness. This combination creates a sauce that is both luxurious and light.
Lime juice is crucial for acidity, which brightens the overall flavor profile. It also helps prevent the avocados from browning too quickly.
Chicken broth thins the sauce to a pourable consistency without diluting taste. Using a good quality broth enhances the savory depth of the dish.
Garlic and jalapeno add layers of aroma and a subtle heat. Adjust the amount of jalapeno based on your preference for spice.
Blending these ingredients until smooth ensures a uniform sauce that coats every enchilada. Always be very careful when blending hot liquids to avoid pressure buildup.
Chicken and Filling Preparation
Shredded chicken is ideal for its texture and ability to absorb flavors. You can use rotisserie chicken or poach and shred your own for best results.
Diced avocados in the filling add freshness and a contrasting texture. They should be ripe but firm to hold up during baking.
Cheese binds the filling together while contributing saltiness and meltability. A Mexican blend or cheddar works well for its melting properties.
Fresh cilantro and jalapeno bring herbal and spicy notes to the filling. These elements make each bite complex and engaging.
Seasoning with salt and pepper is essential to enhance all the ingredients. A few pinches can make a significant difference in the final taste.
Tortilla Selection and Assembly
Flour tortillas are traditional for their flexibility and soft texture when baked. Corn tortillas can be used for a gluten-free option with a more authentic feel.
Warming tortillas slightly before rolling prevents them from cracking. This step ensures easy assembly without tearing.
Spreading sauce on the baking dish bottom prevents sticking and adds flavor. It also helps the enchiladas stay moist during baking.
Rolling the tortillas tightly with the filling ensures they hold their shape. Placing them seam-side down keeps the filling enclosed.
Topping with extra cheese creates a golden, crunchy layer after baking. This contrast in textures is a key part of the dish’s appeal.
Nutritional Insights
As a dietician, I analyze this recipe for its balance of macronutrients. The chicken provides high-quality protein essential for muscle repair and satiety.
Avocados contribute monounsaturated fats, which support heart health and nutrient absorption. They are also rich in fiber, aiding digestion and blood sugar control.
The cheese and sour cream add calcium and probiotics, respectively. Using them in moderation ensures richness without excessive calories.
Whole grain tortillas can increase fiber content if you choose that option. This substitution makes the meal more filling and nutritious.
Variations and Substitutions
For a vegetarian version, replace chicken with black beans or sautéed vegetables. The creamy avocado sauce pairs well with these alternatives.
Dairy-free adaptations can use coconut cream instead of sour cream. Nutritional yeast or vegan cheese can mimic the cheesy flavor.
To reduce sodium, use low-sodium chicken broth and limit added salt. Herbs and spices can compensate for the reduced saltiness.
For an extra kick, include some gorgeous poblanos or additional jalapenos. These peppers add depth without overwhelming heat.
Experiment with different cheeses like pepper jack or cotija for unique flavors. Each variation can refresh the dish for repeat enjoyment.
Serving and Storage
Serve these enchiladas hot from the oven with a side of rice or salad. A crunchy side like slaw complements the creamy texture perfectly.
Garnish with additional cilantro and a squeeze of lime for freshness. This final touch elevates the presentation and taste.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through.
For longer storage, freeze the assembled but unbaked enchiladas for up to a month. Thaw overnight before baking as directed.
The sauce may separate slightly upon reheating, but a quick stir will restore consistency. This is normal due to the avocado content.
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas up to a day in advance and refrigerate them before baking. Add the sauce and cheese topping just before baking to prevent sogginess.
How do I prevent the avocado sauce from turning brown?
The lime juice in the sauce helps inhibit browning, and baking it quickly reduces oxidation. For best results, prepare the sauce shortly before use and avoid over-blending.
What type of chicken works best for this recipe?
Cooked, shredded chicken from rotisserie or poached breasts is ideal for its moisture and flavor. Ensure the chicken is not overly dry to maintain a tender filling.
Can I use corn tortillas instead of flour?
Yes, corn tortillas are a great gluten-free option, but they may crack if not warmed first. Lightly fry or steam them to make pliable before rolling.
How can I make the sauce spicier?
Add more jalapeno seeds or include a serrano pepper in the blender. You can also stir in chopped canned green chilies for consistent heat.
Is this recipe freezer-friendly?
Assembled enchiladas freeze well before baking; wrap tightly and freeze for up to a month. Thaw in the refrigerator overnight before baking as directed.
What are some good side dishes for these enchiladas?
Mexican rice, refried beans, or a simple green salad pair nicely. A crunchy jicama slaw also adds a refreshing contrast.