Chicken Enchiladas with Creamy Avocado Sauce

Creamy avocado sauce, shredded chicken and melted cheese are rolled into warm tortillas to make an irresistible Cheesy Chicken Enchilada dinner. With precooked shredded chicken, these enchiladas come together in about 35 minutes, and the creamy green chili–avocado sauce is a family favorite that elevates the whole dish.

Enchiladas were a staple in my childhood home—chicken, beef, red sauce, green sauce—you name it. That love for bold, comforting flavors inspired this version: tender shredded chicken rolled in tortillas, bathed in a rich avocado-based green sauce and topped with plenty of cheese. It’s a fresh take on a classic that’s easy enough for weeknights and flavorful enough for company.

Ingredients

• Creamy Avocado Sauce
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 avocados, peeled and seeded (or 2 cups frozen diced avocado, thawed)
  • 4 oz can diced green chilies
  • 2 tablespoons sriracha (or your favorite hot sauce; omit for milder flavor)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 cup fresh cilantro
• Chicken Enchiladas
  • 3 cups cooked, shredded chicken (about 1 lb cooked)
  • 10 flour tortillas, soft taco size (8–10 inches)
  • 2 cups shredded pepper jack cheese (or Monterey Jack, cheddar, or a blend)
• Optional Toppings
  • 1 avocado, peeled, seeded and diced
  • 2 tablespoons chopped fresh cilantro

How to cook chicken for enchiladas

You can use any cooked chicken: pressure cooked, roasted, grilled, or store-bought rotisserie. Below are quick, reliable methods so you end up with tender, shreddable chicken.

• Instant Pot / pressure cooker: Place 1 lb boneless skinless chicken breasts in the pot and cover with water or broth. Seal and cook on high pressure for 15 minutes. Allow a natural release for 10–15 minutes, then shred with two forks. One pound yields about 3 cups shredded chicken.
• Roasted: Rub 1 lb chicken breasts with olive oil and season with 1/2 tsp cumin, 1/4 tsp salt and 1/4 tsp pepper. Roast at 450°F for 20–25 minutes until internal temperature reaches 165°F. Let rest 5 minutes, then dice or shred.
• Grilled: Rub with olive oil and the same seasoning as roasted. Grill over medium heat 5–7 minutes per side or until 165°F. Dice or shred once rested.
• Rotisserie: Buying a cooked rotisserie chicken is the fastest option—simply pull the meat from the bones and shred.

Step by step instructions

These enchiladas assemble quickly once the chicken is ready. The sauce is a simple “dump and blend” that keeps things easy while delivering bright, creamy flavor.

1. Preheat the oven to 350°F (175°C).
2. Make the sauce: combine chicken broth, sour cream, avocados, diced green chilies, sriracha, lime juice, cumin, salt, pepper and cilantro in a blender or food processor. Blend until completely smooth and creamy.
3. Toss 1 cup of the prepared sauce with the shredded chicken to moisten and flavor the filling.
4. Pour 1/2 cup of sauce into the bottom of a 9″ x 13″ baking dish to prevent sticking and add flavor.
5. Pour about 1 cup of sauce onto a large rimmed plate. Working one tortilla at a time, coat each side by pressing into the sauce so the tortilla becomes fully covered and pliable.
6. Place about 1/4 cup of the sauced chicken in the center of the tortilla and sprinkle 1–2 tablespoons of shredded cheese over the chicken.
7. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat until you have roughly 10 enchiladas (add more sauce to the plate as needed).
8. Pour any remaining sauce over the rolled enchiladas and sprinkle the remaining pepper jack cheese on top.
9. Bake at 350°F for 15–20 minutes, until warmed through and the cheese is melted. Remove and garnish with diced avocado and chopped cilantro if desired.

Topping ideas

These enchiladas are delicious on their own, but try one or more of these toppings for extra texture and flavor:

• Sliced jalapeños — fresh or pickled for heat.
• Sliced avocado — extra avocado never hurts!
• Fresh cilantro — bright and aromatic.
• Diced green onions — a mild onion bite if you prefer not to use cilantro.
• Black olives — for a salty, savory contrast.
• Pico de gallo — fresh chopped tomatoes, onion and cilantro add brightness.
• Green chili queso — warm queso makes a rich, nostalgic accompaniment.

More Mexican recipes

For more easy Mexican-style recipes to try at home, look for quick favorites like grilled shrimp tacos with avocado salsa, quinoa chicken enchilada casserole, instant pot fajitas, enchilada-style pasta, and veggie fajita rice bowls.