Chicken Avocado Enchilada


Since I started managing work, school, and a husband I became friendly with a crock pot. Which in turn made me friendly with the Six Sisters Stuff web site.

My mom had always told me my house could set on fire if I left the crock pot on. But out of desperation caused by finishing papers at 3am and going from work to class I needed to take that chance. Plus lots of people had been telling me what I knew deep down inside. My mom was overacting and many people think the crock pot is a life saver. (I love you Mom!)

That aside, this isn’t a crock pot recipe haha! But rather a really good make ahead meal I found through searching the Six Sisters Site for crock pot recipes. Introducing chicken avocado enchiladas. The recipe I followed to a “T” and it is perfect! I had to spread the word of course. It is not that hard to execute and I can see it saving me on many weeknights to come. Needless to say, Brian ate three plates full. I may or may not have just eaten the leftovers before writing this!

Go straight to the source:

Or read recipe below!

Chicken Avocado Enchiladas


enchilada sauce

  • 1 Tbsp butter

  • 3 garlic cloves, minced

  • 1 Tbsp flour

  • 1 c chicken stock (you could use vegetable stock)

  • 2 tsp cumin

  • 1/4 tsp salt

  • 1/4 tsp fresh ground pepper

  • 1/2 c chopped cilantro

  • 1 c mild or medium salsa verde (depending on how hot you want it)

  • 1/2 c fat free sour cream


  • 3-4 c cooked chicken breasts, chopped or shredded

  • 2 c shredded Mexican blend cheese

  • 3 avocados, peeled and chopped

  • 8 flour tortillas


  1. Preheat oven to 375 degrees. In medium sauce pan, sauté garlic in butter  for about 1 minute on Medium - High Heat. Stir in flour let it cook for about 2 more minutes.

  2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer.

  3. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)