Chicken Enchiladas in Avocado Cilantro Sauce

It’s a real head scratcher when I come across a person who says they don’t enjoy Avocados.  I just don’t understand.  I can’t comprehend it cuz I LOVE Avocados.  It’s a wonderful thing Avocados from Mexico are available year round because going through guacamole withdraws wouldn’t be good.  Avocados are a winter fruit and have their peak season from September to May.  Perfect timing.  I’m not alone on this you know, Chefs and gourmands praise the Mexican Hass Avocado.  I sometimes will walk into my kitchen and warm a flour tortilla, slice an avocado open and make myself a Avocado burrito with just a dash of salt….Mmmmm….

Recently I was digging around my bag of tricks in order to submit a recipe to this great contest called “Aguacate Lindo y Querido Recipe Contest” going on RIGHT NOW!  You can join too if you have an original Avocado recipe and get it in before May 25th, 2012.  Just click here to enter the contest.  The Grand Prize is a $500 dollars plus a trip to Houston for a private cooking lesson with Mexico’s spectacular celebrity Chef Aquiles Chavez.  Did that spark your interest?  Here’s what I made!

Ingredients for Avocado Cilantro Sauce:

2 – jalapenos

2- huerito chile

3 – tomatillos

1/2 – onion (fried)

3 – garlic cloves (fried)

3/4 – cup water

2 – teaspoons salt

1 – teaspoon black pepper

1 – teaspoon vinegar

1 – cup chopped cilantro

2 – Hass Avocados from Mexico

Fill a pot with water halfway and place over a medium high flame.  Bring to a boil.  Add jalapenos, hueritos, and tomatillos and allow to boil for 20 to 25 minutes or until chiles are soft.  Set to the side.

In a small frying pan over a medium flame add oil and allow to get hot.  Then add onion and garlic cloves.  Fry until golden brown.  Set to the side.


In a blender add all ingredients listed for sauce, and blend well.  It will be thick, spicy and most importantly Avocado delicious! Set to the side.


What you need for the chicken enchilada:

3/4 – cup vegetable oil

12 – corn tortillas

1 1/2 – cups shredded cooked chicken

1/2 – cup chopped onion

1 – cup queso quesadilla (grated)

Preheat oven to 325 fahrenheit

In a small frying pan over a medium low flame add vegetable oil and allow to get hot. Then add corn tortilla and fry for about 30 seconds on both sides.  Remove from oil and add a handful of chicken to the middle, along with a pinch of onion and a small handful of queso quesadilla.  Roll tightly and place in a baking dish.  Repeat until all tortillas are rolled and ready to be put into the oven.  Bake for 30 minutes.




Once they are done. Remove them from the oven and place on plate.  Then slowly pour avocado cilantro sauce over the top.  Garnish with queso fresco and cilantro.  Serve with rice and beans!

Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and Avocados From Mexico. However, all opinions expressed are my own.  
All photos taken by: Nicole Presley and Mando Lopez
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20 Responses to Chicken Enchiladas in Avocado Cilantro Sauce

  1. thank you for i never new how to roll the chicken i did not know to bake it..the recipe sounds family will be friend merri-dawn martinez was teaching me how to cook chillies and soups but never told me how she made the rolled tacos or milk cake before she passed. i love your blog and so does my family.

  2. Wouuuuu no pense que fuera tan sencillo!! La preparare y mi esposo quedara sorprendido 🙂

  3. That is one gorgeous sauce! I’ll take a dozen enchiladas, please. With extra sauce! 🙂

  4. RubyDW says:

    that looks so tasty i think since confessing my love to avocados my husband has given in and tried it now needless to say he is a totally fan of avocados if and only if they are mixed with anything else lol I think this will totally make it to our dinner menu thanks a bunch ive pinned this one !

  5. So good! The recipe is very easy and we usually have all these ingredients at home. Thanks, Nicole!

  6. Uchi says:

    que ricoooooooo I LOVE avocados y enchiladas!

  7. Sujeiry says:

    Um, I don’t like avocados lol. But I’m sure you knew that! My mother does love it. She eats it with platanos often and I have a friend who lives by guacamole. I never took to it but I am not an average eater! My taste buds are just weird.

  8. Ericka says:

    Ay mija! You keep posting yummy pictures but I can’t eat it off my screen! When are you going to make this for meeee! Andale!

  9. Nicole! You scored again with a recipe that makes me want to eat my keyboard. Guess I know what I’ll be adding to this week’s grocery list: Avocados, avocados, and avocados. 🙂

    • Nicole says:

      Hmmmm… I’m gonna start working on a invention, a keyboard made purely of chilaquiles and avocados! Yessirie, this is my ticket upstairs! 😉

  10. Yumm! I love avocadoes! We were heart broken when we learned my oldest is allergic to avocadoes! So now I have to get my fix in sneakily because he loved eating them. Praying he grows out of the food allergy!

  11. Catalina says:

    No more can for me! Green salsa has always been a mystery to me — now I have to try out this recipe. It sounds super tasty!

  12. I just bought a boat load of tomatillos at the farmer’s market today and didn’t have a plan for them. Now I do! YUM.

  13. Caryn B says:

    Yum. I think that describes how I feel about your recipe perfectly : ) You come up with the most amazing recipes. : )

  14. Pingback: Baked Artichoke Avocado Dip | Presley's Pantry

  15. Emily says:

    Are there any substitutes for the heurito chile? I’m having trouble finding one in my local grocery store!

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