Get ready to enjoy a delightful meal that your family will love! These Chicken and Avocado Enchiladas in Creamy Avocado Sauce are easy to make and packed with flavor.
why make this recipe
Why make this dish? It’s not only delicious but also quick to prepare. You can impress your family and friends with a tasty meal that feels special but doesn’t take all day to cook. Plus, it’s perfect for any occasion!
how to make Chicken and Avocado Enchiladas in Creamy Avocado Sauce
Making Chicken and Avocado Enchiladas is simple. With just a few fresh ingredients and some easy steps, you can have a satisfying dinner ready in no time.
Ingredients
- 2 cups cooked chicken, shredded
- 2 ripe avocados, peeled, pitted, and diced
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 10 small flour tortillas
- 2 cups enchilada sauce
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro, for garnish
- Lime wedges, for serving
Directions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cooked chicken, diced avocado, shredded Monterey Jack cheese, chopped cilantro, chopped green onions, ground cumin, chili powder, salt, and pepper. Mix until well combined.
- Warm the flour tortillas in the microwave for about 20-30 seconds to make them pliable.
- Spoon the chicken and avocado mixture evenly onto each tortilla, then roll them up and place them seam-side down in the prepared baking dish.
- Pour the enchilada sauce over the top of the rolled enchiladas, making sure to cover them evenly.
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
- Remove from the oven and let cool for a few minutes before serving. Drizzle the enchiladas with sour cream and sprinkle with chopped cilantro. Serve with lime wedges on the side.
how to serve Chicken and Avocado Enchiladas in Creamy Avocado Sauce
Serve these enchiladas warm. You can garnish with extra cilantro and lime juice for a fresh taste. They make a great main dish for family dinners or gatherings!
how to store Chicken and Avocado Enchiladas in Creamy Avocado Sauce
You can store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven or microwave until warm.
tips to make Chicken and Avocado Enchiladas in Creamy Avocado Sauce
- Use leftover chicken to save time.
- Feel free to add your favorite veggies for extra flavor.
- Make sure not to overcook the avocados; they should be creamy but not mushy.
variation
For a vegetarian option, replace the chicken with black beans and add more veggies like bell peppers or corn.
FAQs
Q: Can I use different cheese?
A: Yes! Feel free to use any cheese you like, such as cheddar or pepper jack.
Q: Can I freeze these enchiladas?
A: Yes! You can freeze the uncooked enchiladas with sauce and bake when ready.
Q: What sides go well with this dish?
A: Serve with rice, beans, or a fresh salad for a complete meal.
Ingredients
- 2 cups cooked chicken, shredded
- 2 ripe avocados, peeled, pitted, and diced
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 10 small flour tortillas
- 2 cups enchilada sauce
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the cooked chicken, diced avocado, shredded Monterey Jack cheese, chopped cilantro, chopped green onions, ground cumin, chili powder, salt, and pepper. Mix until well combined.
- Warm the flour tortillas in the microwave for about 20-30 seconds to make them pliable.
- Spoon the chicken and avocado mixture evenly onto each tortilla, then roll them up and place them seam-side down in the prepared baking dish.
- Pour the enchilada sauce over the top of the rolled enchiladas, making sure to cover them evenly.
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Drizzle the enchiladas with sour cream and sprinkle with chopped cilantro. Serve with lime wedges on the side.
Notes
Serve warm with extra cilantro and lime juice. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
