These Easy Chicken Avocado Enchiladas are the weeknight dinner you will come back to again and again. Made with tender shredded rotisserie chicken, creamy avocado and a vibrant tomatillo enchilada sauce, this recipe is ready in just 35 minutes from start to finish. Whether you are feeding a hungry family on a Tuesday night or hosting a casual dinner for friends, these enchiladas deliver big, fresh flavor with minimal effort. They are the ultimate easy Mexican dinner-comforting, satisfying and absolutely foolproof.
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What makes these chicken enchiladas with avocado so special is the combination of textures and flavors. The tangy tomatillo green sauce soaks into the corn tortillas as they bake, the shredded rotisserie chicken stays incredibly juicy thanks to a quick simmer in the filling and the buttery avocado adds a creaminess that takes these over the top. Finished with crumbled cotija cheese, fresh cilantro and a squeeze of lime, this is one easy weeknight dinner that feels anything but ordinary.
Ingredient Notes
- Rotisserie Chicken- The secret to making this an easy weeknight chicken dinner. Buy it pre-cooked and shred it while warm for the quickest prep. Three cups of shredded chicken fills all 12 enchiladas perfectly.
- Avocados- Choose ripe avocados that an be diced and gently mashed in the sauce.
- Tomatillo Enchilada Sauce (Green 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 makes the chicken very tender.
- Cotija Cheese- I love using Cotija 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.
How To Make Chicken Enchiladas
- Preheat the oven to 375 degrees F. Lightly grease a 9x13 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 for the Best Chicken Avocado Enchiladas
Don't Overfill the tortillas. This will ensure that each enchilada rolls neatly and prevents splitting.
Use warm, fresh-made filling. Rolling Enchiladas with a warm filling makes the tortillas more pliable and the finished dish much juicier. Don't let the filling cool completely before assembling.
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.
Don't skip the resting time. Letting the enchiladas rest for 5 minutes after baking allows the sauce to set slightly and makes them far easier to serve cleanly.
Frequently Asked Questions
These chicken avocado enchiladas pair beautifully with Mexican rice, refried beans, a simple green salad or a side of chips and guacamole. For a lighter option, serve wit ha fresh corn and tomato salad.
They key is dipping the tortillas briefly in the hot sauce, just long enough to soften them, rather than soaking them. Also, do not over-fill the tortillas and bake uncovered so any excess moisture evaporates.
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.
More Easy Weeknight Meals That You Will Love
These Easy Chicken Avocado Enchiladas have become a Joy+Oliver family favorite for good reason-they are fast, fresh and deeply satisfying. The next time you need an easy weeknight dinner that everyone at the table will love, this is the recipe to reach for.
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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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