Chicken Avocado Enchiladas

Chicken Avocado Enchiladas
  • 3 c. chopped, cooked chicken
  • 2½ c. salsa
  • 2 heaping tsp. ground cumin
  • 1½ c. chopped red or green pepper
  • 6 oz cream cheese, cubed and softened
  • 1 c. sliced green onions, with tops or a medium purple onion
  • ⅔ c. sliced ripe olives
  • 2 ripe avocado, peeled, pit removed, and cubed
  • 4 (12 inch in.) flour tortillas
  • Cheese
  • 1 can of enchilada sauce for dipping
  • Optional
  • Sour cream
  • Extra Olive slices
  • Diced Tomatoes
  1. Throw pepper and onion in with chicken last minute or two of cooking it. Combine chicken mixture, 1 cup of salsa, and cumin in saucepan. Simmer and stir 5 minutes. Add cream cheese and olives. Stir until cream cheese melts.
  2. Divide avocado pieces evenly between tortillas. Put avocado pieces in a strip down the center of each tortilla.Top with a strip of a heaping ½ cup of chicken mixture.
  3. Roll up tightly. Cut in half and place each half seam side down in greased 7 by 11 inch baking dish.
  4. Spoon remaining ¾ cup salsa over enchiladas. Cover tightly with foil.
  5. Bake in 350 degree oven for 25-30 minutes or until hot.
  6. Top with a sprinkle of cheese and remain to oven uncovered for a couple minutes just until cheese is melted.
  7. Serve with optional toppings, hot enchilada sauce for dipping, refried beans, and rice. Serves 6-8.

Speak Your Mind



  1. made this with friends at a girls retreat. it was a big hit. very yummy!!

  2. I made these last night for my husband. I did add 2 cans of black beans though. They were delicious. The avocado really added to the flavor. They were as good as anything you would get in a restaurant!

  3. Yum Yum Yum I want this now lol. Great blog check out my food blog.

    Have a great Day ๐Ÿ™‚