Mexican Chicken Enchiladas with Avocado Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender shredded chicken in a smoky tomato sauce, topped with creamy avocado crema and fresh cilantro. This mexican-inspired chicken (gluten-free) ready in about 45 minutes pairs chicken breast, tortillas, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 chicken breast
• 8 tortillas
• 2 cups tomatoes
• 1 onion
• 2 cloves garlic
• 1 avocado
• 1/2 cup cream
• 1 cup cheddar cheese
• 1/4 cup cilantro

Instructions

1. Step 1: Season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Place in a pot with 2 cups chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes until tender. Shred with two forks until completely broken down. Tip: Avoid overcooking to prevent dryness.
2. Step 2: Dice 1 onion into 1/4-inch pieces and mince 2 garlic cloves. Heat 2 tbsp olive oil in a skillet over medium heat, add onion, and sauté for 5 minutes until translucent. Add garlic and cook 1 minute until fragrant. Stir in 2 cups chopped tomatoes, 1/2 tsp ground cumin, and 1/4 tsp salt. Simmer for 10 minutes until sauce thickens and reduces by half. Tip: If sauce becomes too dry, add 1-2 tbsp water.
3. Step 3: Preheat oven to 375°F. Lay 8 tortillas on a baking sheet, spread 1/4 cup sauce on each, then top with 1/2 cup shredded chicken, 1/4 cup shredded cheddar cheese, and 1 tbsp chopped cilantro. Roll tightly, seam side down, and place in a 9x13-inch baking dish. Pour remaining sauce over the top. Tip: Press gently on each enchilada to ensure they hold shape.
4. Step 4: Bake for 20 minutes until tortillas are golden brown and cheese is bubbly. Check at 15 minutes: if cheese isn’t browning, broil for 2-3 minutes. Tip: For extra crispiness, brush tortillas with 1 tbsp melted butter before baking.
5. Step 5: Mash 1 avocado in a bowl with a fork, then stir in 1/2 cup heavy cream and 1/4 cup chopped cilantro. Mix until smooth and creamy. Add 1/2 tsp lime juice if desired. Tip: For a lighter version, substitute Greek yogurt for cream.
6. Step 6: Spoon avocado crema over baked enchiladas, garnish with additional cilantro, and serve immediately. Tip: Let crema sit for 10 minutes before serving to allow flavors to meld.