Avocado Chicken Enchiladas Recipe by mamalatinatips.com
4.84 from 6 votes

Avocado Chicken Enchiladas

Servings: 12 enchiladas


  • 3 cups water
  • 10 tomatillos peeled, washed and cut in fourths
  • 2 serrano chiles For a mild version use 1
  • 2 jalapeño chiles For a mild version use 1
  • 1/2 white onion
  • 3 garlic cloves
  • 2 Hass avocados peeled and seeded
  • 12 cilantro sprigs
  • 2 teaspoons salt
  • 12 corn tortillas
  • 2 chicken breasts cooked and shredded
  • 1 queso fresco


  • Add water to a pot, add tomatillos, serrano chiles, jalapeños, onion, and garlic. Bring to the boil. Cook for 3-4 minutes until tomatillos and chiles change from a bright green to military green.
  • Pour cooked tomatillos, chiles, garlic, and onion (without the water, but save it) into a blender. Add avocados, cilantro, salt and 1/4 cup of the cooking water you saved. Mix until well blended. Now pour the contents from the blender into a small pot or pan on the stove on warm so when you dip tortillas into it your enchiladas will be warm.
  • Warm tortillas on a comal or microwave. Take one tortilla, submerge it in the avocado salsa, fill with chicken, fold and top with queso fresco, repeat.
Course: Chicken & Turkey, Comida, Mexican Classics
Cuisine: Mexican
Author: Silvia