Creamy Avocado Chicken Enchiladas Verdes

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Creamy Avocado Chicken Enchiladas Verdes (6). You’ve all heard of Taco Tuesday so how about we make Enchilada Wednesday a thing, huh? What do you say? No?Ok I know, it doesn’t quite have the same ring to it. Fine, I got it. Dreams=crushed…..right there.

Creamy Avocado Chicken Enchiladas Verdes,
So, fact: my peoples are crazy for Mexican food, like obsessive is putting it lightly for some of them. I think the die- hards would be good with me making tortillas our primary carb for all intents and purposes.

Creamy Avocado Chicken Enchiladas Verdes (3) I’ll do you all a favor and save my typical tortilla spiel about how you can’t buy any good ones where I live so I make them myself. That’s usually what would follow right here but I feel like you’ve heard it a bajillion times before. Suffice it to say that I’m a big advocate for handmade tortillas, and recently I’ve sometimes switched to making my favorite pitas and just rolling them extra thin instead. Now those make amazing tacos, let me tell you! Yummy stuff.

Creamy Avocado Chicken Enchiladas Verdes (5). That aside though, I’m so happy to say that I’m finally sharing this recipe after what feels like the longest time. It became an instant classic a few months ago when I decided to switch things up on our typical enchilada night and do a pan with green sauce instead of my typical red (that is also really good in its own right). The feedback……just wow. I couldn’t believe how much everyone raved over them. Even those in my family that aren’t crazy about enchiladas loved them.

Creamy Avocado Chicken Enchiladas Verdes (9) The problem with this new invention; I failed to record what I did at all. My crazy way of cooking is chaotic to say the least. I only ever use recipes as references anymore and I could tell you that it’s because I always know what I’m doing, but the truth is that I mostly just make things up as I go. I think I’ve referred to it as “Jack Sparrowing it” in the past because that’s the best way to describe me in the kitchen sometimes. I mean, I usually have a method to my madness but it wouldn’t appear that way from an spectator’s perspective and I could definitely do with more organization than I currently have. My point here; everyone said I had to recreate the sauce just like the first time because it was so good and I wasn’t sure if I could.

Creamy Avocado Chicken Enchiladas Verdes (8).  Good news…….I saw a dog today!!!…….oh, and I did recreate it and I’ve got the recipe to share!

Creamy Avocado Chicken Enchiladas Verdes (7) Yes, the recipe is good but as for the photography of said recipe, I could definitely have been happier. Some of you will remember how I’ve been trying not to complain about my own work but even now, after nearly 2 years of food photography, I still feel like I know next to nothing. For some odd reason any food involving a tortilla always gives me the biggest headache trying to photograph, and I still don’t understand why. It’s a phenomenon that I hope resolves itself before I have the chance to figure it out. But I’ll stop there because it’s probably bad form to bash your own photography. Yeah, moving on…

Creamy Avocado Chicken Enchiladas Verdes (2). Basically, these just need to be on your bucket list if you have any appreciation for enchiladas. The sauce comes together pretty quickly and, although I highly recommend trying homemade ones, making your own tortillas is not a mandatory thing, especially if you have a favorite brand that you can buy (luckies).

Creamy Avocado Chicken Enchiladas Verdes (10)

Creamy Avocado Chicken Enchiladas Verdes

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 8 - 10


    Green Enchilada Sauce:
  • 2 cloves garlic
  • 1 small onion. finely chopped
  • 1 medium jalapeno, finely diced
  • 3 tablespoons oil (such as olive)
  • 2 1/2 cups chicken broth
  • 2 cups whole milk
  • 1/4 cup flour + 1/2 cup water
  • 1/3 cup salsa verde
  • 1 large ripe avocado, mashed
  • 1/3 cup fresh cilantro leaves, chopped
  • 1/4 cup fresh oregano, chopped (or 1 1/2 tablespoons dried)
  • 1 medium lime, juice and zest
  • 1 tablespoon sugar
  • 2 teaspoons cumin powder
  • salt and pepper to taste
  • Filling:
  • 1 small onion, finely chopped
  • 1/2 cup prepared enchilada sauce
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 cup Greek yogurt or sour cream
  • 4 cups cooked chicken breast, chopped
  • 2 cups shredded Mexican cheese blend, divided (or preferred cheese)
  • salt and pepper to taste
  • 12 large flour tortillas
  • additional cilantro and avocado slices for serving


  1. Heat oil in a large high-sided skillet over medium heat and add garlic, onion, and jalapeno. Cook for 3 to 4 minutes until softened, then pour in chicken broth and milk. Whisk flour and water in a seperate bowl and pour into pan while whisking until completely smooth. Bring to a boil while stirring constantly until it begins to thicken, then reduce heat to medium low and add remaining ingredients. Simmer for about 20 minutes, stirring often, to allow the flavors to meld. Remove from heat and set aside to cool for a few minutes before assembling enchiladas
  2. Enchiladas:
  3. Preheat oven to 350 degrees F (180 C) and pour about 1/2 cup of your green sauce into a 13x9 inch baking dish and spread to coat the bottem. Combine onion, cilantro, yogurt/sour cream, 1/2 cup of enchilada sauce, and 1 cup of cheese in a large mixing bowl. Stir in chicken and salt and pepper to taste.
  4. Spread about 1/2 cup of filling on the bottom third of each tortilla and roll up into an enchilada. Place each one side by side in pan.
  5. Pour remaining sauce evenly over top and allow it to run down in between the tortillas making sure everything is covered in sauce. (Any extra sauce that you don't need can be saved for serving or used in another recipe). Bake in oven for 25 to 30 minutes until sauce begins to bubble up (you may want to place your pan on a lined cookie sheet or something to catch any sauce that bubbles over). Remove from oven and sprinkle remaining cheese over enchiladas then return to oven and increase heat to broil for about 5 minutes until cheese is melted and browned.
  6. Cool for a few minutes then serve hot topped with fresh cilantro, avocado slices, and extra sauce if desired. I also like to serve them with a side of Spanish rice and refried beans.

Creamy Avocado Chicken Enchiladas Verdes (4).

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  1. Bridget says

    Hola!! I’m a gringa living in La Serena. I’m particularly interested in your recipes bc I fund certain ingredients I took for granted in the US difficult to find here such as limes. (And I LOVE Mexican food!!) Do you have ready access in the south? Can lemons be subbed in for limes here? Also, gorgeous website!! Great photos, can’t wait to try some recipes.

    • Tori says

      Hi Bridget,

      I think lemons would be fine in this recipe. I’m so glad that you like my blog and it’s always good to hear from fellow gringas! Thanks!

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