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Spinach and Chicken Enchiladas

Enchiladas en Salsa de Aguacate (Spinach and Chicken Enchiladas in Avocado Sauce)

Fresh avocado is delicious! Fresh avocado blended into a sauce for enchiladas? Yes! Easy and ready for a special enchilada dinner!
Course Main Course
Cuisine Mexican
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 6 Servings



    For Creamy Avocado Poblano Salsa

    • 3 poblanos stems and seeds removed
    • 2-3   serranos stems removed
    • 4 fresh tomatillos sliced in half
    • 1 small white onion sliced in half
    • 3 cloves garlic
    • 1/3 - 1/2 cup cilantro
    • 1 large or 2 small avocados plus juice of 1 lime
    • 3 tablespoons knorr chicken bouillon powder
    • salt and pepper to taste
    • 1 teaspoon oregano crushed
    • 1 1/4  to 1 1/2 cups water or low sodium chicken broth

    You Will Also Need

    • 2 cups spinach or kale previously cooked and chopped
    • 2 cup shredded chicken previously cooked
    • 1 cup cotija cheese crumbled
    • 2 cups Chihuahua or jack cheese grated
    • olive or grapeseed oil
    • 12-16 corn tortillas


    • cilantro chopped
    • red onion sliced
    • Mexican crema for drizzling
    • Dried chile piquin optional
    • Avocado sliced



    • Preheat broiler to high for a few minutes. Transfer the poblanos, serranos, tomatillos, onion and garlic onto baking sheet. Broil for 18 to 20 minutes, turning halfway through cooking time.
    • Place broiled poblanos in  plastic or paper bag to steam and cool for 10 minutes. To the blender, add tomatillos, serrano, onion and garlic, cilantro, avocado, lime juice, bouillon, salt, pepper, oregano and water.
    • Peel and clean the poblanos and add them to the blender as well. Blend on high until very smooth. Taste for salt.
    • Add 1-2 tablespoons of oil to a skillet and preheat to medium for 2 minutes. Pour in the sauce from blender and cook on  very low heat for 10 minutes.
    • While sauce cooks, soften the corn tortillas in a skillet with a little hot oil for 25 seconds per side. Transfer to a plate. In that same skillet, add the spinach and chicken. Season lightly with salt and pepper and cook just until warmed through. Fold in 1/2 cup cotija cheese.
    • Fill and roll the corn tortillas and place directly onto heat safe serving plate, platter or baking dish. Cover with warm avocado sauce. Top with remaining cheese and place under broiler just to melt the cheese. or you can simply garnish with finely crumbled queso cotija and fresh garnishes.


    When cooking with fresh avocados, it's best to cook on low or add your blended avocados towards the end of the cooking time. Do not boil. Store cut avocados with cut onion in a plastic storage bag. This will help keep the avocado from turning dark brown.