These Chicken & Avocado Enchiladas are an easy, flavour-packed dinner the whole family will love. Soft tortillas are filled with tender shredded chicken, creamy avocado, sautéed peppers and onions, then topped with a rich homemade enchilada sauce and melted cheese. Perfect for a quick weeknight meal or casual family dinner.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
Approximately 35 minutes
Serves
2-4
Ingredients – for the Enchiladas
- 2–3 cups cooked chicken, shredded
- 1 avocado, diced
- 1 large onion, finely sliced
- 1 green or red pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp oil
- Salt and black pepper, to taste
- 1–2 tbsp sliced jalapeños (optional but worth it)
- Fresh coriander (if available)
- 4 tortilla wraps
- 1½ cups grated cheese (cheddar or Mexican blend)
Ingredients – for the Enchilada sauce
- 2 tbsp oil
- 2 tbsp flour
- 1 tsp garlic granules
- 1 tsp cumin
- 1 tsp chilli powder
- 2 tbsp tomato purée
- 1½ cups chicken stock
- ½ tsp dried oregano
- Salt and pepper, to taste
- Fresh coriander (if available)
- 2 tbsp sour cream (optional, for extra creaminess)
Method
1. Prepare the Filling
Heat the oil in a large frying pan over medium heat.
Add the onion and green pepper and cook for 4–5 minutes until softened.
Stir in the garlic and cook for another minute.
Add the shredded chicken, salt, pepper and jalapeños (if using). Stir to combine and warm through.
Remove from the heat and gently fold in the diced avocado.
2. Make the Enchilada Sauce
In a saucepan, heat the oil over medium heat.
Stir in the flour and cook for 1 minute, stirring constantly to form a paste.
Add the garlic granules, cumin and chilli powder and cook briefly to release the flavours.
Whisk in the tomato purée and chicken stock gradually, stirring until smooth.
Add oregano, salt and pepper, then simmer for 4–5 minutes until slightly thickened.
Stir in the sour cream if using.
3. Assemble the Enchiladas
Preheat the oven to 180°C / 350°F.
Spread a few spoonfuls of the enchilada sauce over the base of a baking dish.
Fill each tortilla with the chicken mixture and a spoonful of enchilada sauce, roll tightly and place seam-side down in the dish.
Pour the remaining sauce over the top and sprinkle with grated cheese.
4. Bake
Bake in the oven for 20–25 minutes until the cheese is melted and bubbling.
Serving Suggestions
Serve hot with:
- Sour cream
- If you have extra Avocado, mix in a blender with sour cream and coriander and serve over the hot enchiladas for a slightly different twist
- Fresh coriander
- Lime wedges
- Tortilla chips
- A simple green salad or Mexican rice
Tips
- Rotisserie chicken works perfectly in this recipe.
- Add black beans or sweetcorn for extra texture.
- Frozen mixed peppers work great, I always have a bag in my freezer.
- For more heat, use a spicy Mexican cheese blend or add extra jalapeños.
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