Chicken and Avocado Enchiladas

Creamy Delight: Chicken and Avocado Enchiladas in Creamy Avocado Sauce

healty meal, low carbs meals, keto meal

Indulge in a fiesta of flavors with these Chicken and Avocado Enchiladas in Creamy Avocado Sauce. Packed with tender shredded chicken, creamy avocados, and melted Monterey Jack cheese, these enchiladas are a delicious twist on a classic Mexican favorite. Topped with a luscious avocado sauce and fresh cilantro, they’re sure to be a hit at your next dinner party or family meal. Let’s dive into this mouthwatering recipe and discover how to make these irresistible enchiladas!


For the Enchiladas:

  • 2 cups cooked chicken, shredded
  • 2 ripe avocados, peeled, pitted, and diced
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 10 small flour tortillas
  • 2 cups enchilada sauce
  • Lime wedges, for serving

For the Creamy Avocado Sauce:

  • 2 ripe avocados, peeled, pitted, and diced
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper, to taste


1. Preheat and Prepare:

  • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

2. Prepare the Filling:

  • In a large mixing bowl, combine the shredded chicken, diced avocados, shredded Monterey Jack cheese, chopped cilantro, chopped green onions, ground cumin, chili powder, salt, and pepper. Mix until well combined.

3. Assemble the Enchiladas:

  • Spoon a generous amount of the chicken and avocado filling onto each flour tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.

4. Make the Creamy Avocado Sauce:

  • In a blender or food processor, combine the diced avocados, sour cream, chopped cilantro, salt, and pepper. Blend until smooth and creamy.

5. Pour Sauce Over Enchiladas:

  • Pour the creamy avocado sauce evenly over the rolled-up enchiladas in the baking dish, covering them completely.

6. Bake:

  • Bake the enchiladas in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through.

7. Serve and Garnish:

  • Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges on the side.

8. Enjoy:

  • Serve these creamy and delicious Chicken and Avocado Enchiladas hot, and enjoy the explosion of flavors with each bite!

Cook’s Notes and Variations:

  • Cooking Chicken: You can use leftover rotisserie chicken or cooked chicken breasts for this recipe. Simply shred the chicken before mixing it with the other filling ingredients.
  • Enchilada Sauce Options: You can use store-bought enchilada sauce or make your own homemade version for a personalized touch.
  • Tortilla Substitutes: If you prefer a lower-carb option, you can use low-carb tortillas or lettuce leaves for a lighter twist on traditional enchiladas.
  • Spice Level: Adjust the amount of chili powder to suit your preference for spiciness. You can also add diced green chilies or jalapeños for an extra kick.

Keto and Low-Carb Versions:


  • Tortilla Substitute: Use low-carb tortillas made from almond flour or coconut flour to reduce the carb content of the enchiladas.
  • Enchilada Sauce Modification: Choose a keto-friendly enchilada sauce with no added sugars or make your own using keto-friendly ingredients.
  • Avocado Sauce Adjustment: Use full-fat Greek yogurt instead of sour cream in the creamy avocado sauce for a keto-friendly alternative.


  • Portion Control: Enjoy smaller portions of the filling and avocado sauce to keep the carb count low while still savoring the delicious flavors.
  • Vegetable Additions: Incorporate diced bell peppers, spinach, or zucchini into the filling for added texture and nutrition without adding extra carbs.
  • Cheese Options: Experiment with different cheese varieties such as pepper jack or cheddar for a flavor variation without significantly increasing the carb content.

Frequently Asked Questions (FAQs):

Q: Can I make these enchiladas ahead of time? A: Yes, you can assemble the enchiladas ahead of time and refrigerate them until ready to bake. Just be sure to cover them tightly with plastic wrap or aluminum foil to prevent them from drying out.

Q: Can I freeze leftover enchiladas? A: Absolutely! You can freeze leftover enchiladas individually or as a whole batch. Wrap them tightly in plastic wrap and aluminum foil, then store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: Can I add other ingredients to the filling? A: Yes, feel free to customize the filling with additional ingredients such as black beans, corn, diced tomatoes, or cooked rice for extra flavor and texture.

Q: Can I make these enchiladas vegetarian? A: Absolutely! Simply omit the chicken and add extra diced avocados or your favorite vegetables to the filling for a delicious vegetarian option.

Q: What should I serve with these enchiladas? A: These Chicken and Avocado Enchiladas pair well with Mexican rice, refried beans, or a crisp green salad. You can also serve them with salsa, guacamole, or extra sour cream on the side for dipping

Chicken and Avocado Enchiladas in Creamy Avocado Sauce are a mouthwatering combination of flavors and textures that will satisfy your craving for Mexican cuisine. With tender shredded chicken, creamy avocados, and melted cheese wrapped in soft flour tortillas and smothered in a luscious avocado sauce, these enchiladas are comfort food at its finest. Whether you’re following a keto, low-carb, or traditional diet, these versatile enchiladas can be easily customized to suit your taste preferences and dietary needs. So gather your ingredients and get ready to enjoy a fiesta of flavors with these creamy and delicious enchiladas!

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