Chicken Avocado Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken avocado enchiladas are filled with shredded chicken, black beans, and avocado, then rolled and baked in red enchilada sauce. This 30-minute Mexican meal is packed with flavor and loved by families.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 2 cans red enchilada sauce (10 ounce each)
- 14 fajita sized tortillas (or 6-8 burrito sized tortillas)
- 1 can black beans, drained and rinsed (15 ounce )
- 1/2 cup red onion (diced)
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 2 roma tomatoes (diced)
- 3 avocados (diced)
- 1 can diced green chilies (7 ounce )
- 2 cups chicken (cooked and shredded (Rotisserie works great))
- 2 cups shredded Cheddar Jack cheese (or your favorite mexican blend cheese, divided)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 783mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 451mg
- Calcium
- 213mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 783MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.