Smoky Chicken Enchiladas with Avocado Crema
Crispy tortillas filled with tender chicken, melted cheese, and smoky enchilada sauce, topped with a cool avocado crema. This mexican-inspired chicken ready in about 45 minutes pairs chicken breast, large tortillas, enchilada sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1.5 lbs chicken breast
- 8 large tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1/4 cup cilantro
- 1 medium avocado
- 1/2 cup sour cream
- 1 lime
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 1 tbsp olive oil in a skillet over medium heat. Add 1.5 lbs chicken breast and cook for 6-8 minutes per side until fully cooked, then dice into 1/2-inch cubes.
- Step 2: Spread 1/2 cup enchilada sauce in a 9x13-inch baking dish. Layer 4 tortillas with 1/2 cup diced chicken, 1/2 cup shredded cheddar, and 1/4 cup diced onions. Top with 1/2 cup enchilada sauce, then repeat with remaining ingredients.
- Step 3: Bake for 20-25 minutes until cheese is bubbly and tortillas are golden. Let cool 10 minutes.
- Step 4: For crema: mash 1 avocado with 1/2 cup sour cream, 1 tbsp lime juice, and 1/4 cup chopped cilantro. Serve alongside enchiladas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Chicken Enchiladas with Avocado Crema take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Chicken Enchiladas with Avocado Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Smoky Chicken Enchiladas with Avocado Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Chicken Enchiladas with Avocado Crema for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoky Chicken Enchiladas with Avocado Crema?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
