These white chicken enchiladas with avocado cream sauce are a flavorful twist on the classic red sauce version. Shredded chicken, chunks of avocado, and cheese are wrapped in soft tortillas and smothered in a rich, creamy avocado sauce. And the best part - this dinner takes just 30 minutes! A standout Mexican dish that the whole family will love.
Table of contents
Yummy creamy Mexican food for dinner
Creamy sauces bring warm, delicious flavors to many Mexican dishes. These sauces can range from rich and tangy to savory and creamy. Made with a variety of ingredients such as cheese, avocado, sour cream, and spices they take ordinary Mexican dishes and turn them into extraordinary dishes!
If you're an enchilada lover like me, you might be interested in these creamy Mexican comfort food dinners. Some of my favorite recipes are these incredible Pork Enchiladas with Green Sauce, these Smothered Chicken Burritos, and these often-overlooked Creamy Beef Enchiladas.
Why you'll love this recipe
Packed with Fresh Flavors - The avocado cream sauce is definitely the star of this dish, bringing all the creamy, zesty goodness of fresh avocados and lime to the table. It's like guacamole meets enchilada sauce, and it's divine.
Perfect for Leftover Chicken - Got leftover chicken or a rotisserie hanging out in your fridge? This recipe is the perfect way to turn it into something amazing, and let's face it - nobody likes to waste food!
They'll Never Guess it's Leftovers! - A lot of people don't like leftovers but with this delicious dish they won't even know it's leftovers - it will be our little secret!
Customizable and Family-Friendly - These enchiladas are super versatile. You can swap the chicken for beef, use corn tortillas for a gluten-free option, or even spice things up. Plus, everyone can garnish their own with cilantro, lettuce, or tomatoes.
Ingredients you'll need
Let's break it down. Here's a quick rundown of the items you'll need for this easy dish. You'll find the exact measurements in the recipe card at the bottom of the post.
Chicken: Shredded rotisserie chicken is the way to go for ease, but any cooked chicken works.
Taco Seasoning: You can use store-bought or whip up your own with chili powder, cumin, and paprika.
Cheese: Cheddar, pepper jack, a combo, or a packaged Mexican blend cheese-because who can say no to ooey-gooey melted cheese?
Avocados: The heart of the sauce. Their creaminess gives that rich texture we all love.
Jalapeño (or green chilies): Adds just a touch of heat. You can control the spice level, so it's family-friendly.
Plain Greek Yogurt: A tangy, healthier swap for sour cream. It balances out the richness of the avocados.
Lime Juice: Brightens up the sauce with a fresh citrus kick.
How to make creamy chicken enchiladas
Ready to dive into these enchiladas? They're quick, easy, and ready in 30!
- Place avocado, cilantro, jalapeno, yogurt, lime juice, and chicken broth in a food processor.
- Process in short pulses until you have a chunky sauce.
- To make the chicken mixture, combine shredded chicken with taco seasoning in a large bowl then add cheese and ¾ cup of avocado cream sauce.
- Mix well then divide the mixture between the 10 tortillas.
- Place a small amount of avocado sauce into the bottom of a 9x13-inch baking dish. To assemble: Lay a few tablespoons of the chicken filling in the middle of a tortilla and roll it up. Place the rolled tortilla seam-side down on the cream sauce. Repeat with the remaining tortillas.
- Pour the remaining sauce over the finished tortillas.
- Sprinkle the top of the enchiladas with the remaining cheese.
- Bake at 350°F for 20 minutes.
Finish with a garnish of chopped fresh cilantro and some fresh sliced avocados. Serve hot with sides of Mexican rice, black beans, chopped lettuce and tomato, pico de gallo, and a wedge of lime. Enjoy!
Recipe tips for success
Avoid Soggy Tortillas: Lightly frying your tortillas in a bit of oil before rolling them up will help keep them from getting too soggy when baking.
Recipe variations to make them your own
These avocado chicken enchiladas are so versatile, so feel free to make them your own! Check out some fun twists below.
Beef or Pork Enchiladas: Swap the chicken for seasoned ground beef or shredded pork for a hearty dinner.
Veggie Enchiladas: Go with a vegetarian option by using roasted veggies like bell peppers, zucchini, and onions instead of chicken.
Spicy Enchiladas: Add a splash of hot sauce, a sprinkle of red pepper flakes, or a hotter pepper to the filling for a little extra heat.
Gluten-Free: Want to make this without gluten? Swap out the flour tortillas for corn tortillas, just warm them up first to make them pliable.
What to serve with creamy enchiladas
These enchiladas are filling on their own, but pairing them with some sides takes them to the next level. Serve with a side of Mexican rice, refried beans, or a crisp green salad. And if you're feeling indulgent, add a dollop of sour cream!
How to store and reheat leftovers
Storing: Store the enchiladas in an airtight container in the refrigerator for up to 3 days. They actually taste even better the next day after the flavors have married.
Reheating: To reheat, cover the enchiladas with foil and pop them back in the oven at 350°F for about 15-20 minutes until they're heated through. If you're in a hurry, the microwave works too - just heat them in short bursts to avoid soggy tortillas.
More Mexican food to make for dinner
- Air Fryer Quesadillas
- Creamy Taco Pasta
- Fiesta Chicken Casserole
- Mexican Pork Stew
- Turkey Enchilada Casserole
Find lots of easy recipes for Mexican food right here on 2CM!
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Creamy White Chicken Avocado Enchiladas
Ingredients
Avocado Cream Sauce
- 3 large ripe avocados pitted and chopped
- 1 jalapeno pepper minced (or use 4-ounce can green chilies)
- ½ cup plain Greek yogurt
- 1 lime, juiced (2 Tablespoons)
- ½ cup cilantro chopped
- 1 cup chicken broth
- ½ teaspoon salt
Enchilada Filling
- 1 tablespoon olive oil
- 2 ½ cups shredded chicken (rotisserie chicken works well here)
- 1 Tablespoon taco seasoing (or 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika)
- 1 cup cheddar cheese or mix of cheddar and pepper jack shredded
Remaining Ingredients
- 10 small flour tortillas or corn tortillas
- 1 ½ cups cheddar cheese or a mix of cheddar and pepper jack shredded
Garnishes
- ¼ cup cilantro chopped
- sliced avocados, chopped lettuce & tomato (optional)
Instructions
- Preheat oven to 350°F.
- Combine all avocado cream sauce ingredients in a food processor and pulse until a chunky cream is formed.
- In a large bowl, combine chicken, taco seasoning, ¾ cup avocado sauce, and 1 cup cheese. Mix well. If it seems dry add a little more cream sauce.
- Spread a small amount of avocado cream into the bottom of a large 9x13-inch baking dish. This will help prevent the tortillas from sticking.
- To assemble enchiladas, divide the chicken mixture between the 10 tortillas. Roll up and place seam side down in the prepared baking dish. Repeat until all tortillas are used.
- Top with remaining avocado cream sauce. Sprinkle 1 ½ cups of the cheese over the sauce.
- Bake for 20 minutes or until all the cheese has melted.
- Garnish with cilantro and sliced avocados, if desired.
- Serve with sides of rice, black beans, and salsa.
Notes
Nutrition
This post has been updated with new photos, step-by-step instructions, and more helpful information. It was first published on September 6, 2013.
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