Yield: 12-14 enchiladas

Chicken Avocado Enchiladas

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

If you're looking for a 30-minute meal idea, these Chicken Avocado Enchiladas are the answer! Packed with flavor and loved by all!

Ingredients

  • 2 cans (10 oz each) red enchilada sauce
  • 14 fajita sized tortillas (or 6-8 burrito sized tortillas)
  • 1 can (15 oz) black beans, drained and rinsed
  • ½ cup red onion, diced
  • 1 ½ teaspoon cumin
  • 1 ½ teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 roma tomatoes, diced
  • 3 avocados, diced
  • 1 can (7 oz) diced green chilies
  • 2 cups chicken, cooked and shredded (Rotisserie works great)
  • 2 cups shredded Cheddar Jack cheese (or your favorite mexican blend cheese), divided

Instructions

  1. In a large bowl, combine black beans, red onion, cumin, chili powder, salt, tomatoes, avocados, green chilies, chicken and 1 cup shredded cheese. Set aside.
  2. If making two 9-inch baking dishes using the 10-inch sized fajita tortillas, pour half a can of enchilada sauce in the bottom of each dish. Fill tortilla with desired amount of filling, roll up and place seam side down in baking dish. Repeat for all the tortillas.
  3. When done, pour remaining can of enchilada sauce evenly over the top of the two pans of enchiladas. Cover with remainder of cheese. Cover with foil. Can also be made in 13x9.
  4. Bake in a 400°F oven, covered, for 15 minutes. Remove foil and cook an additional 5 minutes until cheese is bubbly and browned! Serve with desired toppings, such as salsa, tomatoes, more avocado, lettuce, etc!

Notes

  • Make ahead: You can assemble the enchiladas in the morning then refrigerate until dinner time.
  • Freezer meal: Once you've assembled the enchiladas, cover with foil and freeze. The day you're ready to eat the enchiladas, take the pan out of the freezer in the morning to let it thaw. Then cook according to the directions at dinner time.
  • MEATLESS meal: Leave out the chicken for an easy vegetarian option. It's still fantastic with all the beans and avocado making the enchiladas satisfying and hearty.
  • More veggies: For even more vegetable goodness, add in any veggies you love. This is great with canned corn, butternut squash, and more!

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 1625Total Fat: 71gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 41gCholesterol: 290mgSodium: 2280mgCarbohydrates: 137gFiber: 14gSugar: 11gProtein: 109g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram