Chicken Enchiladas with Avocado Cream Sauce

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Chicken Enchiladas with an Avocado Cream Sauce is a delicious and easy weeknight meal that everyone will love. They are packed with flavor and drizzled with a sauce that dreams are made of. If you love avocados, this recipe is for you!

When it is good, it is good! Summer Corn Salad, Black Bean and Corn Salad or Grilled Mexican Street Corn are classic chicken enchilada side dishes that would pair great with this meal!

Chicken Enchiladas with Avocado Cream Sauce

These chicken enchiladas with an avocado cream sauce were a huge hit with my family. They are picky eater approved because not only are the enchiladas themselves full of flavor, but once you add on that delicious avocado sauce… Well, let’s just say that I know that these will become a favorite at your house too.

This recipe makes quite a bit of dressing, so I was able to use the extras and put it over our salad. Serve this up with some delicious homemade tortilla chips and some guacamole. It makes a delicious and filling meal!

Ingredients in Chicken Enchiladas with an Avocado Sauce

Avocado Cream Sauce 

• Butter: I used unsalted butter in this recipe.
• Flour: All-purpose flour and butter will create a roux to help thicken the avocado sauce.
• Chicken Broth: This adds additional flavor to the sauce.
• Sour Cream: I use some of this in the sauce and an additional topping to the enchiladas.
• Cumin: This adds a subtle but savory and nutty flavor.
• Salt: This enhances all of the flavors in the enchiladas and sauce.
• Garlic Powder: I love adding in garlic flavor any chance that I get!
• Pepper: A little bit of pepper adds some flavor without any heat.
• Avocados: Pit and slice your avocados before adding them to the sauce.
• Fresh Cilantro: I know this is a love-it-or-hate-it ingredient, so you can leave this out if cilantro isn’t your favorite.
• Lime: The juice of 1 lime equals about 2 tablespoons of juice. You can use this from a bottle, but it won’t have as bright of a flavor as fresh lime juice.

Chicken Enchiladas

• Olive Oil: This is used to cook and soften the onion.
• Onion: I used a white onion, but you can use yellow too.
• Poblano Peppers: Make sure to remove your peppers’ stems before slicing them.
• Jalapeño Pepper: Leave the seeds and membrane in for more heat. For less heat, remove these when you are cutting them up.
• Flour Tortillas: I like to use my homemade flour tortillas, but storebought works great too!
• Cooked Chicken: I like to shred rotisserie chicken before adding it to the enchiladas. It saves so much time!
• Monterrey Jack Cheese: This adds just the right amount of flavor to the enchiladas.

Optional Garnish

• Fresh Cilantro, Purple Onions, Feta Cheese: These are great toppings to add to any enchilada!

How do you make Chicken Enchiladas with Avocado Cream Sauce?

These enchiladas are simple; you can whip them up in about 40 minutes. That includes all of the chopping and cooking. Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

Avocado Cream Sauce

1. Make Roux: Melt the butter in a skillet over medium-high heat. Add the flour, whisking until golden and bubbly for about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
2. Blend: Stir in the sour cream, cumin, salt, garlic powder, and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro, and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.

Chicken Enchiladas

1. Preheat: Preheat the oven to 350 degrees Fahrenheit.
2. Sauté Veggies: In a large skillet, heat olive oil over medium-high heat. Add onion, poblano, and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
3. Assemble: To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixtures, shredded chicken, and cheese. Carefully roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce. 
4. Cover and Bake: Cover the dish with foil and bake at 350°F for about 20 minutes, or until tortillas are heated through and begin to harden.
5. Garnish: Remove from the oven and garnish with additional cilantro, cheese, and/or sour cream.