If you are craving a comforting dinner that feels special but doesn't require hours in the kitchen, these Chicken Avocado Enchiladas are it. Made with tender rotisserie chicken, creamy avocados, and a vibrant tomatillo enchilada sauce, this recipe comes together quickly and delivers big, fresh flavor. It is the kind of meal that works just as well for a busy weeknight as it does for feeding a hungry crowd.
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These enchiladas are everything you want in a cozy dinner-warm, saucy and perfectly balanced. The tangy tomatillo sauce pairs beautifully with shredded chicken and buttery avocado, while the corn tortillas soak up all the goodness as they bake. Finished with melted cheese and baked until bubbly, this dish is comforting, satisfying and always a hit at the table.
Ingredient Notes
- Rotisserie Chicken: A total time-saver. Shred the chicken white it is still warm for the easiest prep.
- Avocados: Choose ripe avocados that an be diced and gently mashed in the sauce.
- Tomatillo Enchilada Sauce: Store bought works great, find your favorite brand and stick with that. Look for a mild to medium heat, depending on your preference. If you prefer to make it homemade you can do that as well.
- Corn Tortillas: Traditional and best for enchiladas, corn tortillas soak up the sauce perfectly. Do not use flour tortillas, they get very soggy and gummy which is not what you want.
- Chicken Broth: Adds moisture and flavor to the sauce and make the chicken very tender.
- Cheese: I love using Cojita cheese because it is a dry, crumbly and salty cheese that goes perfectly with the tomatillo sauce. If you want to use another cheese, such as cheddar, pepper jack or a blend you can do that as well.
Step-by-Step Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9x19 glass baking dish.
- Simmer the filling: In a small saucepan, sauté the onions and garlic until translucent. Add the Avocado and give it a gentle mash and then add the shredded rotisserie chicken. Stir together while adding the tomatillo sauce and the chicken broth. Bring the filling to a simmer and then set aside until ready to use.
- Assemble the enchiladas: Warm the remainder of the tomatillo sauce in a small sauce pan. Dip each corn tortilla in the hot sauce, place in the baking dish, spoon the filling down the center of the tortilla, roll tightly and place seam side down in the baking dish. Repeat these steps until all the filling is gone and the baking dish is filled with assembled enchiladas.
- Pour and Top: Pour the remainder of the sauce over the top of the rolled enchiladas and generously sprinkle the cojita cheese over the top.
- Bake Uncovered for 15-20 minutes or until bubbly and golden brown.
- Rest and Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, sliced avocado and a squeeze of fresh lime juice! Enjoy.
Tips To Make The Best Enchiladas
Don't Overfill the tortillas. This will ensure that each enchilada rolls neatly and prevents splitting.
Warming tortillas is super important so that they don't crack and split. Place in the hot sauce or warm the tortillas on a skillet.
Make it ahead: Assemble the enchiladas, cover and refrigerate up to 24 hours before baking.
FAQS
Yes! Assemble the enchiladas, cover tightly and refrigerate. Add a few extra minutes to the baking time if cooking straight from the fridge.
Once baked and covered in a sauce, avocados hold up well and stay creamy without browning noticeably.
You can, but corn tortillas are traditional and absorb the sauce better. Flour tortillas get more soggy and gummy when soaking in the sauce.
Yes! Freeze before baking for best results. Thaw overnight in the refrigerator and bake as directed.
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Chicken Avocado Enchilada Recipe
Ingredients
Chicken Avocado Filling
- ½ Cup Yellow Onion Diced
- 1 Garlic Clove Chopped
- 1 Avocado Diced
- 3 Cups Shredded Rotisserie Chicken
- ½ Cups Chicken Broth
- 1 Cup Tomatillo Enchilada Sauce
Chicken Avocado Enchiladas
- 12 Corn Tortillas
- 3 Cups Tomatillo Enchilada Sauce
- 1 Recipe Chicken Avocado Filling (recipe above)
- ½ Cup Cojita Cheese Crumbled
Garnish
- fresh cilantro chopped
- avocado diced
- Fresh limes
Instructions
- Preheat oven to 375 degrees F and lightly oil a 9x13 glass baking dish.
Prepare Chicken Avocado Filling
- In a small saucepan sauté the diced yellow onion and chopped garlic until translucent.
- Add the diced avocado and gently mash the avocado and combine with the onions
- Add the shredded rotisserie chicken, chicken broth and tomatillo enchilada sauce and stir to combine.
- Bring the filling to a simmer and then turn the heat off and set aside until ready to use.
Assemble the Chicken Avocado Enchiladas
- In a small saucepan, heat the 3 cups of tomatillo enchilada sauce to a simmer and turn off.
- One by one, dip the corn tortillas into the hot sauce to warm and soften the tortillas; place them on the glass baking dish.
- Spoon the chicken filling down the center of each tortilla, roll tightly and place them seam side down in the baking dish.
- Repeat until all 12 tortilla are filled and rolled.
- Pour the remaining tomatillo sauce over the top of the rolled enchiladas (this is a very light covering) and sprinkle cheese over the sauce.
- Bake uncovered for 15-20 minutes or until bubbly and lightly golden.
- Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, sliced avocado and fresh squeezed lime juice (if desired)
Nutrition
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