Spicy Chicken Enchiladas with Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken smothered in smoky enchilada sauce, wrapped in tortillas and topped with a creamy avocado crema for a rich, zesty finish. This mexican-inspired mexican (vegetarian-friendly) ready in about 50 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 4, 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.

★ 3.5 (15 ratings) Prep: 30 min Cook: 20 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 200°C (400°F). Season 400g chicken breast with 1 tsp cumin and 1 tbsp olive oil. Sauté in a pan until browned and cooked through (8-10 minutes), then dice into 1cm cubes.
  2. Step 2: In a bowl, mash 2 medium avocados with 2 tbsp lime juice, 1 tbsp olive oil, and a pinch of salt until smooth. Set aside as crema.
  3. Step 3: Heat 300ml enchilada sauce in a skillet. Add diced chicken and 100g shredded cheddar cheese, stirring until cheese melts and sauce thickens (3-4 minutes).
  4. Step 4: Place 8 large tortillas on a baking sheet. Spoon 1/4 of the chicken-cheese mixture onto each tortilla, top with 1 tbsp enchilada sauce, and roll tightly. Place seam-side down on the sheet.
  5. Step 5: Bake for 15-18 minutes until tortillas are golden and crisp. Serve immediately with avocado crema drizzled over the top.

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Frequently asked questions

How long does Spicy Chicken Enchiladas with Avocado Crema take to make?

Total time is about 50 minutes (30 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 Spicy 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 Spicy 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 Spicy Chicken Enchiladas with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Spicy Chicken Enchiladas with Avocado Crema vegetarian-friendly?

Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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