Chicken and Avocado Enchiladas in Creamy Avocado Sauce
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.
Servings: 4 servings
Calories: 480kcal
Equipment
- Mixing Bowl
- Baking Dish
- Microwave
Ingredients
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.
Nutrition
Calories: 480kcal | Fat: 25g