Baked Chicken Enchiladas with Creamy Avocado Sauce

Baked Chicken Enchiladas with Creamy Avocado Sauce

ByVerj Recipes

Some dinners just feel like a celebration, even if it’s a random Tuesday night. That’s exactly what these baked chicken enchiladas with creamy avocado sauce bring to the table. They’re warm, saucy, and packed with flavor — but it’s that cool, silky avocado drizzle on top that makes everyone pause and say, “Okay… this is really good.”

You get the deep, cozy flavor of red enchilada sauce, the melty pull of cheddar and Monterey Jack, and then that bright, fresh finish from the avocado sauce. It’s comforting and fresh all at once. The kind of meal that fills the kitchen with the smell of bubbling cheese and spices — and somehow makes the day feel lighter.

If you’ve got shredded chicken ready to go, you’re already halfway there.

Baked Chicken Enchiladas with Creamy Avocado Sauce

Ingredients

For the Enchiladas

  • 3 cups cooked shredded chicken

  • 8 medium flour tortillas

  • 2 cups red enchilada sauce

  • 1 ½ cups shredded cheddar cheese

  • 1 cup shredded Monterey Jack cheese

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ½ teaspoon garlic powder

  • Salt and black pepper to taste

  • 2 tablespoons chopped fresh cilantro (for garnish)

For the Creamy Avocado Sauce

  • 1 ripe avocado

  • ½ cup sour cream or Greek yogurt

  • 1 tablespoon lime juice

  • 1 small clove garlic

  • 2 tablespoons fresh cilantro

  • 2–3 tablespoons water (to thin, as needed)

  • Salt to taste

Instructions

1. Preheat and Get Ready

Preheat your oven to 375°F (190°C). Line a baking sheet with foil or lightly grease a baking dish. This makes cleanup easier — always a win.

2. Season the Chicken

Place your shredded chicken in a large bowl. Drizzle with olive oil, then sprinkle in the chili powder, cumin, garlic powder, salt, and pepper.

Mix everything together until the chicken is evenly coated. You should be able to smell those warm spices right away.

3. Fill and Roll

Lay out your tortillas. Spoon the seasoned chicken down the center of each one.

Roll them up snugly and place them seam-side down in your prepared dish. Line them up close so they stay tucked while baking.

4. Sauce and Cheese

Pour the red enchilada sauce evenly over the rolled tortillas. Make sure each one gets a good coating — that’s where so much flavor comes from.

Sprinkle the cheddar and Monterey Jack generously over the top. Don’t worry about being precise. A little extra cheese never hurts.

5. Bake Until Bubbly

Slide the dish into the oven and bake uncovered for 18–22 minutes.

You’re looking for melted, bubbly cheese with lightly golden edges. The sauce will be gently simmering around the tortillas, and your kitchen will smell absolutely amazing.

Let them rest for about 5 minutes once they come out. This helps everything settle and makes serving easier.

6. Make the Creamy Avocado Sauce

While the enchiladas bake, add the avocado, sour cream (or Greek yogurt), lime juice, garlic, cilantro, and salt to a blender or food processor.

Blend until smooth and creamy. Add water a tablespoon at a time until it reaches a drizzle-friendly consistency. Taste and adjust salt or lime if needed.

It should be silky, fresh, and just a little tangy.

7. Garnish and Serve

Drizzle the creamy avocado sauce generously over the warm enchiladas. Finish with a sprinkle of fresh cilantro for that pop of color and freshness.

Presentation

For a beautiful plate, drizzle the avocado sauce in loose zigzags over the top instead of spreading it flat — it looks vibrant and inviting.

Serve with lime wedges on the side for an extra squeeze of brightness. A simple side of Mexican rice or a crisp salad balances the richness perfectly. The contrast between the deep red sauce, golden cheese, and soft green drizzle makes this dish look as good as it tastes.

Nutritional Information:

  • ⏰ Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

  • 🔥 Kcal: Approximately 480 kcal per serving

  • 🍽️ Servings: 4 servings

Conclusion

These baked chicken enchiladas are the best of both worlds — comforting and cheesy, yet bright and fresh thanks to that creamy avocado sauce. They’re easy enough for a weeknight but impressive enough to share with friends.

If you’re craving something warm, flavorful, and guaranteed to disappear fast, this is the recipe to try next. Gather everyone around, serve them hot, and don’t be surprised when someone asks for the recipe before dinner’s even over.

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