Chicken Avocado Enchiladas

Chicken and avocado enchiladas are a great combo. They offer different textures for that fun combo.

Course Main Course
Cuisine Mexican
Keyword chicken avocado enchilada recipe, chicken avocado enchiladas
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings


  • 3 c. chopped cooked chicken
  • 2 1/2 c. salsa
  • 2 heaping tsp. ground cumin
  • 1 1/2 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
  • 2/3 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 1/2 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 3/4 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.

Recipe Notes

Source: Cookin' and Kickin'