If you’re looking for a 30-minute meal idea, these Chicken Avocado Enchiladas are the answer! Packed with flavor and loved by all!
Readers are obsessed with our enchilada recipes. Including this favorite Enchilada Mac and Cheese recipe. It’s the perfect comfort food! Serve it up with a side of our easy Mexican Street Corn!
Why this Recipe is Best
I love how easy these Chicken Avocado Enchiladas are to prepare, thanks to a few easy swaps in the recipe!
- One of the best things about this dinner recipe is the ability to assemble ahead of time.
- It also makes 12-14 enchiladas, which means I can prepare two dishes in one day, and freeze one for another time. With my crazy, busy life, I love having dinners in my freezer ready to go!
- These enchiladas pack in a lot of flavor in one dish. I love the creamy touch the avocado adds to the saucy chicken and cheese.
For today’s recipe, I used rotisserie chicken as one of my time saving tips. It’s quick and convenient. My grocery store also sells the rotisserie chicken already shredded and off the bone…even easier!
Grab your crockpot so you can whip up these easy chicken slow cooker enchiladas next! Spicy and tangy and the perfect weeknight dinner.
Ingredient Notes
- Cooked Chicken – Like I mentioned above, rotisserie chicken works great here and you can’t beat the convenience. It’s also a great use for any leftover cooked chicken you have in the fridge!
- Cheese – The recipe calls for Jack Cheddar cheese, but feel free to substitute your favorite Mexican Cheese blend.
- Tortillas – My family prefers flour tortillas for enchiladas instead of the traditional corn. Use the fajita style tortillas to make 12 – 14 enchiladas or the large burrito tortillas to get about 6 – 8 giant enchiladas instead.
- Avocado- got a few over-ripe ones? Add them to the inside of this enchilada. Nobody will know there were some brown spots after cooking.
- Red Enchilada Sauce- you can easily substitute green if you prefer. Or make this homemade enchilada sauce instead!
Easy Instructions
Baking Dish. You can use a 13×9 dish, or two 9-inch baking dishes to make this recipe. One goes into the oven for tonight’s dinner and the other gets stashed in the freezer.
Mix the Filling. Start by tossing together the beans, chicken, avocado, chiles, onion and cheese in a large bowl with the spices. Spoon the filling into the tortillas and roll.
Assemble. Pour half the enchilada sauce into the bottom of the baking pan and place the filled tortillas seam side down in to the pan. Pour the rest of the enchilada sauce on top, sprinkle more cheese over everything, then cover the pans with foil.
Bake the enchiladas covered for about 15 minutes then uncovered for another 5 minutes so the cheese gets bubbly and brown! Enjoy plain or top with fresh toppings like diced avocado, tomato, lettuce and salsa.
Tips and Tricks
- Make ahead: You can assemble the enchiladas in the morning then refrigerate until dinner time.
- Freezer meal: Once you’ve assembled the enchiladas, cover with foil and freeze. The day you’re ready to eat the enchiladas, take the pan out of the freezer in the morning to let it thaw. Then cook according to the directions at dinner time.
- MEATLESS meal: Leave out the chicken for an easy vegetarian option. It’s still fantastic with all the beans and avocado making the enchiladas satisfying and hearty.
- More veggies: For even more vegetable goodness, add in any veggies you love. This is great with canned corn, butternut squash, and more!
Recipe FAQs
I would thaw and heat the freezer enchiladas within one month for best quality.
Definitely! Corn tortillas are usually smaller than flour so you’ll be able to fit more of them into one pan.
Flour tortillas hold up better to rolling than corn because they’re thicker, but breaking can still happen. When it does, it’s often because you’re rolling a cold tortillas OR you used too much filling.
To soften tortillas and make them easier to roll, cover with a paper towel and microwave for 5 to 10 seconds.
These enchiladas are perfect with a side of cilantro lime rice!
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Chicken Avocado Enchiladas
Ingredients
- 2 cans red enchilada sauce 10 ounce each
- 14 fajita sized tortillas or 6-8 burrito sized tortillas
- 1 can black beans, drained and rinsed 15 ounce
- ½ cup red onion diced
- 1 ½ teaspoon cumin
- 1 ½ teaspoon chili powder
- 1 teaspoon kosher salt
- 2 roma tomatoes diced
- 3 avocados diced
- 1 can diced green chilies 7 ounce
- 2 cups chicken cooked and shredded (Rotisserie works great)
- 2 cups shredded Cheddar Jack cheese or your favorite mexican blend cheese, divided
Instructions
- In a large bowl, combine black beans, red onion, cumin, chili powder, salt, tomatoes, avocados, green chilies, chicken and 1 cup shredded cheese. Set aside.
- If making two 9-inch baking dishes using the 10-inch sized fajita tortillas, pour half a can of enchilada sauce in the bottom of each dish. Fill tortilla with desired amount of filling, roll up and place seam side down in baking dish. Repeat for all the tortillas.
- When done, pour remaining can of enchilada sauce evenly over the top of the two pans of enchiladas. Cover with remainder of cheese. Cover with foil. Can also be made in 13×9.
- Bake in a 400°F oven, covered, for 15 minutes. Remove foil and cook an additional 5 minutes until cheese is bubbly and browned! Serve with desired toppings, such as salsa, tomatoes, more avocado, lettuce, etc!
Notes
- Make ahead: You can assemble the enchiladas in the morning then refrigerate until dinner time.
- Freezer meal: Once you’ve assembled the enchiladas, cover with foil and freeze. The day you’re ready to eat the enchiladas, take the pan out of the freezer in the morning to let it thaw. Then cook according to the directions at dinner time.
- MEATLESS meal: Leave out the chicken for an easy vegetarian option. It’s still fantastic with all the beans and avocado making the enchiladas satisfying and hearty.
- More veggies: For even more vegetable goodness, add in any veggies you love. This is great with canned corn, butternut squash, and more!
This is the only way to eat enchiladas!! I love anything with avocado, so I like to load mine!! SO cheesy & delicious!
I love the addition of avocado to these enchiladas. I’d never done it before but now I can’t go back!
These made for the best easy Monday night dinner, everyone loved these enchiladas, they were filled with tons of flavor!!
We love these enchiladas! Just wondering about the nutrition information. Can you please clarify approximately how many calories each enchilada has? Thank you
We LOVE enchiladas and these were perfect!
One of my go to meals!
yum! This is a perfect weeknight meal. My family is going to love it!
This recipe looks AH-MAZING! Thanks!
Oh how I LOVE enchiladas, and now I love THESE enchiladas! 🙂
Everyone loved these. The avocado put them over the top! Can’t wait to make again SOON!
My family loves chicken enchiladas and this recipe did not disappoint! So easy to put together, too.
I’m a big fan of the flour tortilla enchilada too! There’s just something about the texture that gets me every time. These enchiladas look absolutely perfect! And I’m loving the idea of preparing them as a make-ahead freezer meal. So brilliant!
I love buying rotisserie chickens, especially for meals like this! Mmmm and I am a big fan of the fact that avocado stars in these enchiladas! Definitely a meal I could handle on a weeknight 🙂