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Avocado Chicken Enchiladas

Avocado Chicken Enchiladas

Prep Time: 20 hours

Cook Time: 20 hours

Total Time: 40 hours

Avocado Chicken Enchiladas


  • 1 tbsp butter
  • 3 cloves minced garlic
  • 1 tbsp flour
  • 1 cup chicken soup - (you can use vegetable soup)
  • 2 teaspoons of cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon of fresh pepper
  • 1/2 cup chopped parsley
  • 1 cup of mild or moderate salsa Cape Verde (depending on the heat you want)
  • 1/2 cup fat-free yogurt
  • Ingredients for enchiladas
  • 3-4 cups of cooked chicken breast, chopped or chopped
  • 2 cups of chopped mexican mixed cheese
  • 3 avocados, peeled and chopped
  • 8 flour tortillas


  1. 1. Preheat the oven to 375 degrees. In the middle pot, fry the garlic garlic butter on the medium heat for about 1 minute. Add flour and stir for about 2 minutes.
  2. 2. Stir the chicken soup, cumin, salt and pepper, then boil over low heat. Remove from the fire and stir in sour cream, salsa and parsley until smooth (or at least as smooth as possible).
  3. 3. Prepare a 9 x 13 baking pan with a non-stick spray. Add about 1/2 cup of sauce to the bottom of the pan. Then spread it out until the bottom of the baking pan is evenly coated
  4. 4. Arrange the tortillas, then add the chicken, chopped cheese and avocado to the end of the tortilla and roll. The rolled tortillas are then placed face down and then repeated until the pan is full.
  5. 5. Pour the remaining sauce on the tortillas. Cover with 1 cup of cheese and bake for about 20 minutes until the cheese is bubbling.

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