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Chicken Avocado Enchiladas

Creamy Chicken Avocado Enchiladas for Easy Weeknight Dinners

Healthy Chicken Avocado Enchiladas, a high-protein twist on a classic Mexican dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups shredded chicken Use cooked chicken breasts or thighs
  • 1 medium avocado Substitute with guacamole for extra flavor
  • 1 medium onion Can replace with shallots for a milder taste
  • 2 cloves garlic Use garlic powder in a pinch
  • 1 cup Monterey Jack cheese Swap with cheddar or vegan cheese for a dairy-free option
  • 1 teaspoon cumin Replace with taco seasoning for a simpler flavor
  • 1 teaspoon chili powder Adjust based on heat preference
  • 1/4 cup cilantro Omit for a less herbaceous flavor, or substitute with parsley
  • to taste salt Use sea salt for best flavor
  • to taste pepper Use freshly ground pepper for best flavor
For the Sauce
  • 2 tablespoons olive oil Substitute with vegetable oil if preferred
  • 2 tablespoons flour Use gluten-free flour for a gluten-free version
  • 1 cup chicken broth Replace with vegetable broth for a vegetarian option
  • 1 cup almond milk Substitute with any milk of choice
  • 1 cup salsa verde Substitute with red salsa if needed
  • 2 tablespoons lime juice Lemon juice can be used as an alternative

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl
  • Saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) while you prepare a greased 9x13-inch baking dish.
  2. If using raw chicken, place it in a pot of boiling water or a slow cooker, cooking for about 20–30 minutes or until fully cooked through. Shred it using two forks into bite-sized pieces.
  3. In a large mixing bowl, combine the shredded chicken with diced avocado, chopped onion, minced garlic, Monterey Jack cheese, cumin, chili powder, cilantro, salt, and pepper. Stir gently until all ingredients are well incorporated.
  4. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in 2 tablespoons of flour to form a roux, cooking until slightly bubbly, about 1-2 minutes.
  5. Gradually pour in 1 cup of chicken broth and 1 cup of almond milk while continually whisking to avoid lumps. Simmer until it thickens slightly, about 3-5 minutes.
  6. Spread a small layer of the creamy sauce in the bottom of the greased baking dish.
  7. Take your tortillas and fill each one with a generous scoop of the chicken mixture. Roll each tortilla tightly and place seam-side down in the baking dish.
  8. Once all enchiladas are in the dish, pour the remaining creamy sauce evenly over the top and sprinkle a layer of cheddar cheese on top.
  9. Cover the baking dish with foil and place it in the preheated oven. Bake for 15 minutes, then remove the foil and bake for another 5-7 minutes or until the top is golden and bubbly.
  10. Once baked, let the Chicken Avocado Enchiladas sit for a few minutes. Garnish with freshly chopped cilantro and serve with lime wedges.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Ensure the cheese is fully melted and golden brown before removing from the oven for the best texture. Adjust spices according to personal preference for a milder or spicier flavor.

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