Chicken Avocado Enchiladas

Imagine crispy edges, creamy avocado, and tangy enchilada sauce high-fiving each other in your oven — and you didn’t spend all evening doing it. That’s the vibe here.

Why This Recipe Is Awesome

This works because it balances lazy and luxurious: shredded chicken does the heavy lifting, avocado slides in at the last minute to keep things green and creamy, and a good jarred enchilada sauce saves you from stirring spices for an hour. The tortillas crisp where they touch the pan and stay tender where they hug the filling, which is basically magic but less dramatic. You get bright freshness, melty cheese, and a 30–40 minute bake that makes dinner look like you actually planned something impressive.

Ingredients You’ll Need

• 2 cups cooked shredded chicken (rotisserie chicken is a fast friend)
• 1 ripe avocado, diced or mashed (depending on how fancy you feel)
• 1 cup canned black beans, rinsed and drained (optional, but welcome)
• 1 cup frozen corn, thawed
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 lime (juice and a little zest if you like)
• 1 cup shredded cheddar or Monterey Jack (or a mix)
• 8 flour or corn tortillas, 6–8 inch size
• 2 cups enchilada sauce (store-bought or homemade)
• 1 tbsp olive oil or butter for sautéing
• Salt and black pepper to taste
• Fresh cilantro or green onions for garnish (optional but pretty)
• Sour cream or Greek yogurt for serving (optional)

Step-by-Step Instructions

1. Step 1

   Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or a similar-sized skillet so the tortillas won’t stick and you’ll get those slightly crispy edges everyone secretly loves.

2. Step 2

   Heat olive oil in a skillet over medium heat. Sauté the chopped red onion until translucent, about 3–4 minutes, then add garlic and cook 30 seconds until fragrant. Toss in corn and black beans, cook another 1–2 minutes just to warm through.

3. Step 3

   Combine the chicken with the sautéed veg in a bowl. Add lime juice, salt, pepper, and half the shredded cheese. Stir to combine — this is your filling, bold and unapologetic. Taste and tweak the seasoning now so you don’t regret it later.

4. Step 4

   Warm tortillas so they bend without tearing: quick 10–15 second microwave stacks under a damp paper towel, or a dry skillet for a few seconds each side. Spoon about 1/3 to 1/2 cup filling down the center of each tortilla, add a few avocado pieces or a spoonful of mashed avocado, then roll snugly.

5. Step 5

   Place rolled enchiladas seam-side down in the prepared dish. Pour enchilada sauce evenly over the top — don’t drown them, but honor them. Sprinkle remaining cheese over everything for that glorious melty finish.

6. Step 6

   Bake uncovered for 20–25 minutes, until sauce bubbles and cheese is melted and lightly browned. Let rest 5 minutes before serving; this makes slicing neater and gives you a reason to set the table dramatically.

7. Step 7

   Garnish with chopped cilantro or green onions, a squeeze of lime, and a dollop of sour cream if desired. Serve with extra avocado on the side because who are we kidding — there’s always room for more avocado.

Common Mistakes to Avoid

Thinking raw chicken will magically cook in the rolls — no. Cook and shred the chicken first. Overstuffing tortillas so they fall apart in the pan — keep fills modest and roll snug. Pouring too much sauce and turning this into a casserole-soup. Also, skipping the preheat because “it’s fine” is not fine; an unheated oven makes everything soggy and sad.

Alternatives & Substitutions

No rotisserie? Poach breasts or use leftover turkey. Want vegetarian? Swap chicken for more beans and roasted sweet potato or crumbled tempeh. Corn tortillas are traditional and have better flavor, but flour tortillas are more forgiving if you like a softer bite. Out of enchilada sauce? Mix tomato sauce with cumin, chili powder, and a splash of lime for a quick stand-in; will not win awards for authenticity but will win your dinner table.

FAQ

Can I assemble these ahead of time?

Yes. Assemble, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if chilled. If you plan more ahead, freeze fully assembled (before baking) and bake from frozen, adding 15–20 minutes and covering loosely with foil until hot through.

How ripe should the avocado be?

Ripe but not mushy — think buttery and yielding under gentle pressure. If it’s too green, it’ll be bland; if it’s too soft, it becomes guacamole soup. Dice and toss with a little lime so it keeps color and brightness if you’re assembling early.

Can I make the sauce from scratch easily?

Yes, in about 15 minutes. Sauté a tablespoon of oil with a bit of flour, stir in chili powder, cumin, garlic powder, a cup of chicken or vegetable stock, and a can of tomato sauce. Simmer until thick enough to coat the back of a spoon. It’s worth the two extra steps if you like control and slightly smug flavor bragging rights.

Final Thoughts

These chicken avocado enchiladas feel fancy without the fuss. They’re flexible, forgiving, and genuinely satisfying — the kind of meal that gets you compliments without the need to mention how little effort went into it. Make them for a weeknight, bring them to a potluck, or eat them for breakfast if you’re bold. Either way, you’ll end up with delicious leftovers and a desire to tell someone you made enchiladas like a chef (but don’t actually do the math on time spent).

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.