Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

2.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 340.4
  • Total Fat: 10.8 g
  • Cholesterol: 51.5 mg
  • Sodium: 544.9 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 29.9 g

View full nutritional breakdown of Chicken and Avocado Enchiladas in Creamy Avocado Sauce calories by ingredient
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Number of Servings: 4


    1/2 cup low sodium chicken broth
    1/2 cup salsa verde
    1/2 cup fat free greek yogurt
    1 avocado, divided
    1 jalapeno, coarsely chopped and seeded
    1 clove garlic
    1 teaspoon ground cumin
    salt and pepper to taste
    3 tbsp cilantro
    1/2 lime, juice
    12 oz boneless, skinless chicken breast, cooked & shredded
    1 green onion, sliced
    1/4 cup fat free cheddar cheese, shredded
    1/4 cup 2% monterey jack cheese, shredded
    8 small corn tortillas


1. Preheat oven to 350 degrees F.

2. In a food processor, combine chicken broth, salsa Verde, sour cream, 1/2 avocado, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice and puree.

3. Mix half of the sauce with the chicken, 1/2 chopped avocado, and green onion.

4. Coat the bottom of a large baking dish with half of the sauce. Divide the chicken and avocado mixture evenly between the 8 tortillas, add 1 tsp cheddar cheese, and wrap tightly. Place them in the dish seam side down.

5. Top the enchiladas with the remaining sauce and cheese and bake about 15-20 minutes.

Serving Size: Makes 4 servings

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Member Ratings For This Recipe

  • Very Good
    I've made these several times. The flavor is good and my husband and I both like them. I think the trick is to "cook" the tortillas on a cast iron pan before wrapping the meat mixture. They become firmer and they are easier to handle. - 10/24/18

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  • Bad
    It came out horrible. Won't make it again. - 3/12/17

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