Spicy Avocado Chicken Enchiladas

by Erin

Embrace your love of avocado with these spicy enchiladas packed with 3 whole avocados!

Spicy Avocado Chicken Enchiladas 3

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Did you ever try the cream cheese chicken enchiladas I posted? They are the #1 most viewed recipe on this blog of mine, so it seems as though you should if you have not yet. But before I send you away, focus on this new enchilada recipe I am sharing with you today.

It is another deliciously creamy enchilada, but this one is packed with avocado and some spicy serrano pepper! Do you think it could be a serious contender for the future #1 spot? I certainly enjoyed it and the leftovers :-).

Spicy Avocado Chicken Enchiladas 2

If you are not into spicy things, seed the serrano pepper or use a jalapeno (which is less spicy), and use mild salsa verde instead of medium. I think these could also be prepared ahead of time, but I did not try it out for myself yet.

I have however also made these with leftover pork carnitas. You could really use any shredded meat, or how about jackfruit fort a vegetarian option?

Post updated 5/6/20, photo above is the original.

Spicy Avocado Chicken Enchiladas 3


Yield: 4-6 servings
Nutrition facts: 200 calories 20 grams fat



  • 2 Tbsp unsalted butter, divided
  • 1 serrano or jalapeno pepper, minced (remove seeds for less heat)
  • 2 garlic cloves, minced
  • 1 Tbsp all-purpose flour
  • 1 cup chicken stock
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1 cup medium salsa verde
  • 1/2 cup fat free plain Greek yogurt or sour cream


  • 3 cups chopped cooked chicken breasts *
  • 8 oz. Monterrey Jack cheese, shredded & divided
  • 1 small yellow onion, chopped
  • 3 avocados, peeled and chopped
  • 8 flour tortillas


  1. Preheat oven to 375 degrees. Grease a 9×13 baking dish, set aside.
  2. In a medium sauce pan over medium-high heat, melt 1 tablespoon of butter. Add pepper and garlic and saute for 1 minute, remove with a slotted spoon and set aside.
  3. Add remaining tablespoon of butter to the same pan to melt. Stir in flour, whisking constantly, and cook for 2 minutes or until slightly toasted.
  4. While continuing to whisk, slowly add the chicken broth until smooth. Add cumin, salt and pepper, stir, bring to a boil then reduce to a simmer. Stir in Greek yogurt, salsa verde, and cilantro. Cook until heated through then remove from heat.
  5. Add 3/4 cup sauce to the bottom of the prepared pan. In a large bowl, combine chicken, 3/4 of the cheese, onion, and avocado**. Place mixture into the center of each tortilla and roll, placing seam-side down in the dish.
  6. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling and lightly brown on top. Serve immediately garnished with cilantro.


* I have also used pork carnitas in this recipe. ** If you prefer the avocado not be cooked, you can omit the avocado from the filling and serve it on top instead.

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Source: Adapted slightly from The Novice Chef.

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Thomas January 12, 2013 - 10:07 am

I had to do some minor conversions and triple the ingredients but it was well worth it when I used this recipe to feed my French class. My fellow students come from around the world and we all created dishes from our home countries for a soiree at our school. This is my fourth year bringing Tex-Mex and the enchiladas were definitely the biggest hit of the party. Thanks !

monica September 5, 2012 - 4:10 pm

sounds like a good dinner idea…will make this friday =)

kita June 5, 2012 - 9:24 pm

I could have sworn I commented on this post – or maybe I just did in my head or something but these sound awesome!

Tracey June 3, 2012 - 4:06 pm

Everyone loves a good enchilada so I’m not at all surprised they’re #1 on your site. This version sounds really good (minus the avocado) :P

Maureen @ Orgasmic Chef June 2, 2012 - 10:14 am

Holy cow this looks good! May I have seconds please?

Lindsey @ Gingerbread Bagels May 31, 2012 - 4:59 pm

Oh my goodness these look sooooooo good. Um can I come over for dinner? :)

spiffycookie May 31, 2012 - 10:49 pm

I would love to have you over for dinner!

Christina @ Sweet Pea's Kitchen May 31, 2012 - 3:04 pm

Oh man….This looks incredible!! Anything with avocado is a winner in my book! Can’t wait to give these a try! :)

Bev @ Bev Cooks May 30, 2012 - 10:29 am

Oh goodness ME, yes yes yes.

Baker Street May 30, 2012 - 8:51 am

Can I come over for dinner tonight?! Never really tried the avocado and enchilada combination but it surely sounds like a winner to me. :)

Tara @ Chip Chip Hooray May 30, 2012 - 8:27 am

This dish sounds *fantastic*!! I love the avocados…but I pretty much love everything about an enchilada. :)


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