Enchiladas

Enchiladas De Pollo Con Salsa De Aguacate

Name: Enchiladas De Pollo Con Salsa De Aguacate
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: 4 dried ancho chiles; 2 lbs (900g) chicken thighs, boneless; 2 medium tomatillos; 1 large onion; 3 cloves garlic, minced; 2 ripe avocados; 8 corn tortillas; 1/2 tsp (2g) kosher salt; 1/4 tsp (1g) black pepper; 2 tbsp (30g) olive oil

By Nathaniel Underhill · June 19, 2026 · Enchiladas

Prep30 min

Cook40 min

Total70 min

Serves6

I still remember the first time my abuela made Enchiladas De Pollo Con Salsa De Aguacate for our family gathering. The combination of tender chicken, rich avocado salsa, and crispy tortillas was a game-changer for me. As a second-generation Mexican cook, I'm excited to share this authentic recipe with you, so you can experience the same delight in your own home kitchen.

What makes this recipe special is the attention to detail and the use of traditional Mexican techniques. By dry-heat charring the tomatoes, tomatillos, onion, and dried chiles, we build a deep, smoky flavor that's the foundation of the dish. Then, by blending these ingredients into a rich salsa, we create a sauce that's both creamy and tangy.

This recipe is perfect for anyone looking to explore the authentic flavors of Mexico. Whether you're a seasoned cook or a beginner, you'll find that the steps are easy to follow, and the result is well worth the effort. So, let's get started and make some delicious Enchiladas De Pollo Con Salsa De Aguacate!

One of the things I love about this recipe is that it's versatile and can be made ahead of time. You can prepare the salsa and chicken a day in advance, and then assemble the enchiladas just before baking. This makes it perfect for busy weeknights or special occasions.

In this recipe, we'll be using a combination of traditional Mexican ingredients, such as dried chiles, tomatillos, and avocado. We'll also be employing techniques like dry-heat charring and blending to create a rich, complex flavor profile. So, let's dive in and explore the world of Enchiladas De Pollo Con Salsa De Aguacate!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The dish is perfect for busy weeknights or special occasions.
The combination of tender chicken, rich avocado salsa, and crispy tortillas is a game-changer.
The recipe is versatile and can be made ahead of time.
The use of traditional Mexican techniques creates a rich, complex flavor profile.
The balance of flavors is perfect, making the dish refreshing and indulgent.

Why This Recipe Works

The key to this recipe is the combination of dry-heat charring and blending. By charring the tomatoes, tomatillos, onion, and dried chiles, we create a deep, smoky flavor that's the foundation of the dish. Then, by blending these ingredients into a rich salsa, we create a sauce that's both creamy and tangy.

The other important factor is the use of traditional Mexican techniques. By toasting the chiles and rendering the fat in the chicken, we create a rich, complex flavor profile that's authentic to Mexican cuisine. This attention to detail is what sets this recipe apart from others and makes it truly special.

Another important aspect of this recipe is the balance of flavors. The acidity of the tomatillos and the richness of the avocado are perfectly balanced, creating a sauce that's both refreshing and indulgent. This balance of flavors is what makes the dish so delicious and addictive.

Ingredients You’ll Need

To make this recipe, you'll need a few key ingredients, including dried chiles, tomatillos, onion, garlic, chicken thighs, avocado, and tortillas. You can find these ingredients at most Mexican markets or well-stocked supermarkets.

When shopping for ingredients, look for the freshest produce possible, and try to find dried chiles that are still pliable and fragrant. This will ensure that your dish has the best flavor possible.

4 dried ancho chilesThese chiles have a rich, slightly sweet flavor and are a key component of the salsa. Look for chiles that are still pliable and fragrant.
2 lbs (900g) chicken thighs, bonelessChicken thighs are perfect for this recipe because they're tender and juicy. Look for thighs that are fresh and have a good balance of fat and lean meat.
2 medium tomatillosTomatillos have a unique, slightly sweet flavor and are a key component of the salsa. Look for tomatillos that are firm and have a good balance of acidity and sweetness.
1 large onionOnion adds a depth of flavor to the salsa and is a key component of the dish. Look for onions that are fresh and have a good balance of sweetness and acidity.
3 cloves garlic, mincedGarlic adds a pungent flavor to the salsa and is a key component of the dish. Look for garlic that is fresh and has a good balance of sweetness and acidity.
2 ripe avocadosAvocados add a creamy, rich texture to the salsa and are a key component of the dish. Look for avocados that are ripe and have a good balance of creaminess and acidity.
8 corn tortillasCorn tortillas are perfect for this recipe because they're tender and have a good balance of crunch and softness. Look for tortillas that are fresh and have a good balance of flavor and texture.
1/2 tsp (2g) kosher saltSalt adds a depth of flavor to the dish and is a key component of the salsa. Look for salt that is fresh and has a good balance of flavor and texture.
1/4 tsp (1g) black pepperPepper adds a depth of flavor to the dish and is a key component of the salsa. Look for pepper that is fresh and has a good balance of flavor and texture.
2 tbsp (30g) olive oilOlive oil adds a rich, creamy texture to the salsa and is a key component of the dish. Look for oil that is fresh and has a good balance of flavor and texture.

Ingredients for Enchiladas De Pollo Con Salsa De Aguacate

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerBlender or food processorCutting boardMeasuring cups and spoons

How to Make Enchiladas De Pollo Con Salsa De Aguacate

1
Preheat your oven to 400°F (200°C). While the oven is heating up, prepare the dried chiles by removing the stems and seeds, and then toasting them in a dry skillet over medium heat until fragrant, about 2-3 minutes per side.
2
Once the chiles are toasted, remove them from the skillet and place them in a bowl of hot water to rehydrate. Let them soak for about 20-30 minutes, or until they're soft and pliable.
3
While the chiles are soaking, prepare the tomatillos, onion, and garlic. Remove the papery husks from the tomatillos and rinse them under cold water. Peel the onion and garlic, and then chop them into small pieces.
4
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and cook until it's translucent and starting to caramelize, about 5-7 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
5
Add the chopped tomatillos to the skillet and cook until they're tender and lightly browned, about 5-7 minutes. Remove the skillet from the heat and let it cool slightly.
6
Once the chiles have finished soaking, remove them from the water and place them in a blender or food processor with the cooked tomatillo mixture, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Blend the mixture until it's smooth and creamy, adding a little water if necessary to achieve the right consistency.
7
In a large bowl, combine the chicken thighs, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Toss the chicken to coat it evenly with the seasonings.
8
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook until they're browned on both sides and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
9
To assemble the enchiladas, dip each tortilla in the salsa and then fill it with a few slices of the cooked chicken. Roll the tortillas up tightly and place them seam-side down in a baking dish. Pour the remaining salsa over the top of the enchiladas and cover the dish with aluminum foil.
10
Bake the enchiladas in the preheated oven for about 20-25 minutes, or until they're hot and the tortillas are tender. Remove the foil and top the enchiladas with diced avocado and a sprinkle of kosher salt. Serve the enchiladas hot, garnished with fresh cilantro or scallions if desired.

Expert Tips

To ensure that the tortillas are pliable and easy to roll, wrap them in a damp paper towel and microwave them for 20-30 seconds.
If you can't find dried ancho chiles, you can substitute in dried guajillo or mulato chiles.
To add some extra flavor to the dish, you can sprinkle some grated cheese, such as queso fresco or Oaxaca cheese, over the top of the enchiladas before baking.
If you want to make the dish more substantial, you can serve the enchiladas with some Mexican rice, beans, or roasted vegetables.
To make the dish ahead of time, you can prepare the salsa and chicken up to a day in advance, and then assemble and bake the enchiladas just before serving.
To freeze the enchiladas, you can assemble them and then place them in a single layer in a freezer-safe bag or container. Frozen enchiladas will keep for up to 3 months.

Common Mistakes to Avoid

Not toasting the chiles long enough, which can result in a bland salsa.
Not cooking the chicken to the right temperature, which can result in undercooked or overcooked chicken.
Not using the right type of tortillas, which can result in enchiladas that are too fragile or too dense.
Not adding enough seasoning to the chicken or salsa, which can result in a dish that's bland or unbalanced.
Not baking the enchiladas long enough, which can result in tortillas that are not tender or a sauce that's not hot and bubbly.

Variations and Substitutions

To make the dish vegetarian, you can substitute in roasted vegetables, such as zucchini or eggplant, for the chicken.
To make the dish vegan, you can substitute in vegan cheese and use a non-dairy milk to make the salsa.
To add some heat to the dish, you can add in some diced jalapenos or serrano peppers to the salsa.
To make the dish more substantial, you can add in some cooked beans or roasted potatoes to the filling.
To make the dish more authentic, you can use homemade tortillas instead of store-bought tortillas.

What to Serve With Enchiladas De Pollo Con Salsa De Aguacate

These enchiladas are perfect for serving with a variety of sides, such as Mexican rice, beans, or roasted vegetables. You can also serve them with some warm tortillas, sour cream, and salsa for a delicious and filling meal.

Some other ideas for serving the enchiladas include topping them with diced avocado, sour cream, or queso fresco, or serving them with a side of spicy salsa or hot sauce. You can also serve them with a simple green salad or some roasted vegetables for a lighter option.

Mexican riceBeansRoasted vegetablesWarm tortillasSour creamSalsaQueso fresco

Make-Ahead, Storage, Freezing and Reheating

To store the enchiladas, you can wrap them individually in plastic wrap or aluminum foil and refrigerate them for up to 3 days. You can also freeze them for up to 3 months.

To reheat the enchiladas, you can bake them in the oven at 350°F (180°C) for about 10-15 minutes, or until they're hot and the tortillas are tender. You can also reheat them in the microwave, but be careful not to overheat them, as this can cause the tortillas to become tough.

It's also important to note that the enchiladas will keep better if you store them in a single layer, rather than stacking them on top of each other. This will help prevent the tortillas from becoming soggy or the filling from getting crushed.

In addition to storing the enchiladas, you can also make the salsa and chicken ahead of time and store them in separate containers. The salsa will keep for up to 5 days in the refrigerator, and the chicken will keep for up to 3 days. Simply assemble and bake the enchiladas just before serving.

Frequently Asked Questions

What type of chiles should I use for this recipe?

You can use dried ancho, guajillo, or mulato chiles for this recipe. Ancho chiles have a rich, slightly sweet flavor, while guajillo chiles have a fruity, slightly sweet flavor. Mulato chiles have a deep, complex flavor with notes of chocolate and spice.

Can I substitute in fresh chiles instead of dried chiles?

Yes, you can substitute in fresh chiles instead of dried chiles. Simply char the fresh chiles over an open flame or in a dry skillet until the skin is blistered and charred, then peel off the skin and use the flesh in the recipe.

How do I know if the chicken is cooked to the right temperature?

You can check the internal temperature of the chicken by inserting an instant-read thermometer into the thickest part of the breast or thigh. The internal temperature should be at least 165°F (74°C) for chicken breasts and 180°F (82°C) for chicken thighs.

Can I make this recipe ahead of time?

Yes, you can make the salsa and chicken ahead of time and store them in separate containers. Simply assemble and bake the enchiladas just before serving.

How do I prevent the tortillas from becoming soggy?

To prevent the tortillas from becoming soggy, you can try dipping them in the salsa and then filling them with the chicken and rolling them up. You can also try baking the enchiladas in a single layer, rather than stacking them on top of each other.

What type of cheese should I use for this recipe?

You can use a variety of cheeses for this recipe, including queso fresco, Oaxaca cheese, or Monterey Jack cheese. Queso fresco has a tangy, crumbly texture, while Oaxaca cheese has a mild, creamy flavor. Monterey Jack cheese has a mild, slightly sweet flavor.

Can I freeze the enchiladas?

Yes, you can freeze the enchiladas for up to 3 months. Simply assemble the enchiladas and place them in a single layer in a freezer-safe bag or container. Frozen enchiladas will keep for up to 3 months.

How do I reheat the enchiladas?

You can reheat the enchiladas in the oven at 350°F (180°C) for about 10-15 minutes, or until they're hot and the tortillas are tender. You can also reheat them in the microwave, but be careful not to overheat them, as this can cause the tortillas to become tough.

The Full Recipe

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