Chicken Enchiladas with Avocado Cream Sauce Recipe

I absolutely love sharing this Chicken Enchiladas with Avocado Cream Sauce Recipe because it combines all the flavors I crave in one dish—creamy, spicy, fresh, and comforting. To me, enchiladas are the ultimate crowd-pleaser, and when you add that luscious avocado cream sauce, it takes the whole experience to a new level of deliciousness. This recipe feels like a warm hug on a plate, perfect for both casual weeknights and special gatherings alike.

Why You’ll Love This Chicken Enchiladas with Avocado Cream Sauce Recipe

What truly makes this recipe stand out for me is the beautiful harmony of flavors. The creamy avocado sauce is rich and tangy with lime and cilantro, while the sautéed poblanos, jalapeños, and onions add just the right amount of smoky heat and crunch. The shredded rotisserie chicken and melty Monterrey Jack cheese bring everything together with a satisfying warmth. Every bite feels fresh but comforting, and I promise you’ll savor those bold, vibrant flavors.

Besides the amazing taste, I love how approachable this recipe is. It’s not overly fussy but still makes you feel like you’re putting something seriously special on the table. The steps flow naturally, and you don’t need any fancy ingredients beyond what you can find in most grocery stores. I always think it’s worth making for game day, a family dinner, or whenever I want to impress friends without spending all day in the kitchen. This Chicken Enchiladas with Avocado Cream Sauce Recipe is a keeper in my repertoire because it’s dependable, delicious, and downright delightful.

Ingredients You’ll Need

The image shows two parts: on the left, a shiny metal pan filled with a mix of small chopped green chilies, white onions, and green herbs being stirred with a wooden spatula. On the right, a white tortilla lays flat on a white marbled surface, covered with the same cooked mixture spread in a horizontal strip, topped with shredded white chicken and a generous layer of white shredded cheese. A wedge of lime is placed near the top edge of the tortilla, and some small bits of herbs and cheese are scattered around. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully straightforward and each one plays a vital role in crafting the ultimate enchiladas experience. From the creamy avocados that form the sauce’s base to the sautéed peppers that add depth, every component contributes unique flavors, textures, and color to the dish.

Unsalted butter: Helps create a smooth roux to thicken the sauce without overpowering the flavors.
All-purpose flour: Works with the butter to give the avocado sauce the perfect creamy consistency.
Chicken broth: Adds savory richness and balances the creaminess of the sour cream and avocados.
Sour cream: Brings a tangy undertone that enhances the sauce’s smoothness.
Cumin: Gives a subtle earthiness that pairs beautifully with the chicken and peppers.
Salt, garlic powder, and pepper: Essential basic seasonings that make all the flavors pop.
California avocados: The heart of the sauce, lending creaminess and a fresh, buttery flavor.
Fresh cilantro: Adds a bright, herbal note to cut through the richness.
Lime juice: Gives the sauce a refreshing zing and balances the avocado’s creaminess.
Olive oil: Used to sauté the vegetables, bringing out their natural sweetness.
White or yellow onion: Adds a mild punch and slight sweetness when cooked.
Poblano peppers: Provide a smoky, mildly spicy flavor that’s essential for depth.
Jalapeño pepper: Offers a sharper heat that wakes up the palate.
Flour tortillas: The soft, warm vessels that hold all the delicious fillings.
Shredded cooked chicken: I prefer rotisserie for convenience and flavor, but any cooked chicken works.
Monterrey Jack cheese: Melts beautifully for that satisfying gooey texture.
Fresh cilantro, red onion, and feta cheese (for garnish): These final touches brighten and add texture to the dish.

Directions

Step 1: To start the avocado cream sauce, melt the butter in a skillet over medium-high heat. Once melted, whisk in the flour and cook, whisking constantly, until the mixture is golden and bubbly—about 2 to 3 minutes. This step is crucial for getting that silky sauce texture, so don’t rush it.

Step 2: Slowly pour in the chicken broth, whisking as you go to keep the mixture smooth. Bring the mixture up to a boil, then reduce the heat to medium-low and let it simmer gently for 5 minutes to thicken and develop flavor.

Step 3: Remove the pan from heat, then stir in the sour cream, cumin, salt, garlic powder, and pepper. Whisk until everything is well combined and the sauce is smooth. Carefully transfer the warm sauce to a blender or food processor. Add the avocados, fresh cilantro, and lime juice, then pulse until the sauce reaches a creamy, velvety texture. Be sure to vent the blender lid occasionally to let steam escape safely.

Step 4: Preheat your oven to 350°F (175°C). While the oven warms, heat olive oil in a large skillet over medium-high heat. Add the sliced onions, poblano peppers, and diced jalapeño. Sauté for about 5 to 6 minutes until the onions soften and become translucent, releasing their natural sweetness. Remove the skillet from the heat.

Step 5: Now it’s assembly time! Lay one tortilla flat on your work surface and spread a couple of tablespoons of the avocado cream sauce down the center. Add a layer of the sautéed vegetable mixture, shredded chicken, and a generous sprinkle of Monterrey Jack cheese. Carefully roll the tortilla up and place it seam-side down in a large baking dish. Repeat until all tortillas are filled and arranged snugly in the dish.

Step 6: Pour about half of the remaining avocado cream sauce over the rolled enchiladas, drizzling it evenly. Cover the dish tightly with foil and bake for 20 minutes at 350°F, just until the tortillas heat through and begin to get a bit firm but not too crispy.

Step 7: Remove the foil and take the enchiladas out of the oven. Garnish with extra fresh cilantro, chopped red onion, and crumbled feta cheese for added brightness and texture. Serve immediately and watch everyone enjoy every bite!

Servings and Timing

This Chicken Enchiladas with Avocado Cream Sauce Recipe comfortably serves 6 people, making it perfect for a family dinner or a small gathering. The prep time is approximately 15 to 20 minutes, mostly focused on chopping veggies and assembling the tortillas. Cooking time runs about 20 minutes in the oven, with an additional 5 to 10 minutes for making the sauce on the stovetop. Altogether, you’re looking at roughly 40 minutes from start to finish, with no resting time required—just dive right in!

How to Serve This Chicken Enchiladas with Avocado Cream Sauce Recipe

The image shows a white rectangular baking dish filled with six rolled enchiladas. Each enchilada has a light brownish-green sauce covering it, giving a slightly shiny texture. On top, there are green cilantro leaves scattered, small pieces of purple onion, and white crumbled cheese. Slices of bright green avocado are placed on the top left and towards the bottom right of the dish. A woman's hand holding a spatula is lifting an enchilada from the bottom right corner. Around the baking dish, there is a whole avocado cut in half showing its green inside and seed, lime wedges with green and yellow tones, scattered cilantro leaves, and a small bowl with chopped herbs. The surface beneath everything is a white marbled texture. There is also a striped cloth napkin in white and dark gray colors under the baking dish handle. Photo taken with an iphone --ar 4:5 --v 7

When it comes to plating this dish, I love to serve it hot and fresh out of the oven with a side of simple Mexican rice or a crisp green salad. The brightness of the sauce and the rich chicken pairing really well with fresh sides like a lime-dressed arugula salad or even some roasted street corn makes the meal feel more vibrant and balanced. You can also offer warm tortillas on the side for those who want extra dipping opportunities with the avocado sauce.

For garnishing, I always recommend a sprinkle of fresh cilantro and chopped red onions to keep the flavors lively. A dollop of sour cream or some crumbled feta can add fantastic creaminess and tang right on top. Presentation-wise, I try to arrange the enchiladas neatly in a casserole dish and serve them family-style so everyone can help themselves to their perfect portion.

Pairing this meal with a chilled glass of crisp white wine like a Sauvignon Blanc or even a margarita with fresh lime works beautifully. For non-alcoholic options, a sparkling water with a splash of lime juice adds a refreshing contrast to the creamy sauce. I find this recipe fits effortlessly into occasions ranging from relaxed weeknight dinners to weekend get-togethers, always leaving guests impressed and satisfied with both flavor and comfort.

Variations

I absolutely enjoy experimenting with different tweaks to this recipe to suit my mood or dietary needs. For instance, you can swap out the flour tortillas for corn tortillas to give these enchiladas a more authentic Mexican feel and make them gluten-free. Just soften the corn tortillas before assembling to prevent cracking. If you want to make this vegan, try using a plant-based chicken substitute and swap the sour cream for a dairy-free alternative like cashew cream. Don’t forget to select vegan cheese or nutritional yeast for that cheesy finish.

Flavor-wise, sometimes I like to add roasted sweet potatoes or black beans into the filling to add a little extra heartiness and texture contrast. If heat is your thing, up the amount of jalapeño or even add a chipotle pepper in adobo sauce to the sauce for a smoky, spicy kick. Alternatively, you can bake the assembled enchiladas in a slow cooker on low for 2-3 hours if you want to set it and forget it—ideal for busy days or meal prepping.

Finally, switching up the cheese to a sharper cheddar or pepper jack can give a nice twist to the flavor profile. Whatever variation you choose, this Chicken Enchiladas with Avocado Cream Sauce Recipe is flexible and forgiving, so you can truly make it your own.

Storage and Reheating

Storing Leftovers

When you have leftovers (if you can believe it!), I like to store them in an airtight container in the refrigerator. They will stay fresh for up to 3 to 4 days. Using glass containers with tight-fitting lids helps maintain moisture and protects the avocado cream sauce from drying out. You can layer paper towels underneath if you want to absorb any excess moisture and keep the tortilla texture intact.

Freezing

This recipe freezes quite well, which is perfect if you want to make it ahead of time. To freeze, assemble the enchiladas without the final sauce drizzle and place them in a freezer-safe container or wrap them tightly in foil and plastic wrap to avoid freezer burn. Frozen enchiladas are best enjoyed within 2 months. When you’re ready to cook, thaw overnight in the refrigerator before baking to ensure even heating and preserve the textures.

Reheating

The best way to reheat enchiladas is in the oven. Preheat to 350°F and warm covered with foil for 15 to 20 minutes to prevent drying out. If reheating from frozen, allow more time and ensure they are thoroughly heated in the middle. Avoid the microwave when possible as it can make the tortillas rubbery and the sauce separate. To restore some freshness, you can add a little extra dollop of avocado cream sauce or fresh cilantro after reheating for that just-made feel.

FAQs

Can I use store-bought cooked chicken?

Absolutely! Rotisserie chicken works wonderfully and saves a lot of time, but you can also use any leftover cooked chicken you have. Just shred it before adding to the enchiladas. It’s an easy way to boost flavor without extra effort.

Is this recipe spicy?

The heat level is mild to moderate thanks to the poblanos and jalapeño. If you prefer less spice, you can reduce or omit the jalapeño, or if you love spice, feel free to add more jalapeños or even some chipotle for a smoky kick.

Can I make the avocado cream sauce ahead of time?

You can prepare the avocado cream sauce a few hours in advance, but I recommend storing it tightly covered to prevent browning. Adding lime juice helps keep it fresh. For best flavor and texture, make it right before assembling the enchiladas.

What can I serve alongside these enchiladas?

I love serving these with Mexican rice, a crisp green salad, or even black beans for a complete meal. Fresh corn salsa or guacamole also pairs beautifully and keeps the fresh vibe going.

Can I make this recipe gluten-free?

Yes! Simply use corn tortillas instead of flour tortillas, and ensure your chicken broth and other seasonings are gluten-free. The rest of the ingredients are naturally gluten-free, making this an easy swap for gluten-sensitive eaters.

Conclusion

I hope you feel inspired to try this Chicken Enchiladas with Avocado Cream Sauce Recipe because it’s honestly one of my all-time favorites to make and share. The creamy, tangy sauce paired with tender chicken and vibrant peppers makes every bite a celebration. It’s exactly the kind of dish that brings people together and fills the room with happiness. Give it a go—I promise it will become a staple in your kitchen, just like it is in mine!