Chicken Avocado Enchiladas with Tomatillo Sauce Recipe
These Chicken Avocado Enchiladas combine tender shredded rotisserie chicken with creamy avocado and tangy tomatillo enchilada sauce. Wrapped in warm corn tortillas, topped with cojita cheese, and baked to bubbly perfection, this dish is a flavorful and hearty meal perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Chicken Avocado Filling
- 1/2 Cup Yellow Onion, diced
- 1 Garlic Clove, chopped
- 1 Avocado, diced
- 3 Cups Shredded Rotisserie Chicken
- 1/2 Cup Chicken Broth
- 1 Cup Tomatillo Enchilada Sauce
Enchiladas
- 12 Corn Tortillas
- 3 Cups Tomatillo Enchilada Sauce (for dipping and topping)
- 1/2 Cup Cojita Cheese, crumbled
- Fresh Cilantro, chopped (for garnish)
- Additional Avocado, diced (for garnish)
- Fresh Limes, for squeezing (optional garnish)
Instructions
- Preheat the oven: Preheat your oven to 375 degrees F and lightly oil a 9×13-inch glass baking dish to prevent sticking.
- Prepare the filling: In a small saucepan, sauté the diced yellow onion and chopped garlic over medium heat until translucent, about 3-4 minutes. Add the diced avocado and gently mash it into the onions. Stir in shredded rotisserie chicken, chicken broth, and 1 cup of tomatillo enchilada sauce. Bring the mixture to a gentle simmer, then remove from heat and set aside.
- Heat the enchilada sauce: In another small saucepan, warm 3 cups of tomatillo enchilada sauce until it reaches a simmer, then turn off the heat. This sauce will be used to soften and coat the tortillas as well as for topping.
- Dip tortillas: One at a time, dip each corn tortilla briefly into the hot enchilada sauce to soften and coat it. Place the softened tortilla onto the prepared baking dish.
- Assemble enchiladas: Spoon a generous amount of the chicken avocado filling down the center of each tortilla, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process with all 12 tortillas.
- Top enchiladas: Pour the remaining enchilada sauce lightly over the rolled tortillas, just enough to coat them without drowning. Sprinkle the crumbled cojita cheese evenly over the top.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 15-20 minutes, or until the sauce is bubbly and the cheese is slightly golden.
- Rest and garnish: Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with fresh chopped cilantro, additional diced avocado, and fresh lime juice as desired before serving.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- If tomatillo enchilada sauce is not available, you can substitute with a green enchilada sauce or homemade tomatillo salsa verde.
- To make the dish spicier, add diced jalapeños to the filling or sprinkle chili powder into the sauce.
- For a creamier texture, add a dollop of sour cream or Greek yogurt when serving.
- Warm the tortillas just long enough in the sauce to prevent breaking while rolling.
