Green Chile, Chicken and Avocado Enchiladas

Annalise, Completely Delicious

These enchiladas are filled with chicken, green chiles and avocado and smothered in a creamy green chile sauce. They’re cheesy, slightly spicy, and loaded with flavor.
45 min Prep Time
15 min Cook Time
  • Prep Time: 45 min
  • Cook Time: 15 min
  • Servings: 12 enchiladas

Servings: 12 enchiladas


  • 3 tablespoons butter, divided
  • 1 pound boneless skinless chicken breast, cubed
  • Salt and pepper
  • 1 cup chopped onion
  • 1 4-ounce can chopped green chiles
  • 1 large avocado, chopped
  • 2 cups shredded Mexican cheese blend
  • 1 15-ounce can green chile enchilada sauce
  • 1/3 cup sour cream
  • 12 taco-sized flour tortillas
  • Additional sour cream and cilantro, for serving (optional)


Step 1

Preheat oven to 375°F. Grease a 9x13-inch casserole dish with butter.

Step 2

Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and season with salt and pepper. Brown chicken until cooked through, about 5 minutes. Remove chicken from skillet and set aside.

Step 3

Melt remaining butter in the skillet and add onions and green chiles. Cook until onions have softened, about 4-5 minutes. Remove skillet from the heat and add chicken and avocado; set aside.

Step 4

Whisk together enchilada sauce and sour cream in a medium bowl. Spread a small amount on the bottom of the prepared casserole dish.

Step 5

Divide chicken mixture evenly among tortillas; roll and place seam-side down in casserole dish. Pour remaining sauce over the top of the tortillas and sprinkle with cheese.

Step 6

Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes until lightly browned.

Step 7

Let stand 5 minutes, then serve.