Chicken and Avocado Enchiladas in Creamy Avocado Sauce

🌮 Chicken and Avocado Enchiladas in Creamy Avocado Sauce

🥩 Ingredients

For the Enchiladas

• 2 cups cooked chicken breast, shredded (rotisserie chicken works well)

• 1 cup shredded cheese (Monterey Jack, mozzarella, or cheddar blend)

• 1 cup cooked corn kernels (optional)

• 1 small onion, finely chopped

• 1–2 fresh avocados, diced

• 2 tablespoons chopped fresh cilantro

• 8–10 small flour or corn tortillas

• Salt & black pepper to taste

For the Creamy Avocado Sauce

• 2 ripe avocados

• 1 cup sour cream (or plain Greek yogurt)

• 1 cup chicken broth (adjust for consistency)

• 2 cloves garlic, minced

• 1 jalapeño, seeded (optional for spice)

• Juice of 1 large lime

• ¼ cup fresh cilantro leaves

• 1 teaspoon ground cumin

• Salt & pepper to taste

For Garnish (Optional)

• Extra chopped cilantro

• Sliced jalapeños

• Lime wedges

• Crumbled queso fresco or extra shredded cheese

👩‍🍳 Instructions

Step 1: Prepare the Sauce

1. In a blender or food processor, combine avocados, sour cream, chicken broth, garlic, jalapeño, lime juice, cilantro, cumin, salt, and pepper.

2. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside.

Step 2: Make the Filling

1. In a large bowl, mix shredded chicken, half the cheese, diced avocados, onions, corn, cilantro, salt, and pepper.

2. Stir gently to keep avocado pieces intact.

Step 3: Assemble Enchiladas

1. Preheat oven to 375°F (190°C).

2. Lightly grease a baking dish.

3. Warm tortillas slightly to make them pliable.

4. Spoon 2–3 tablespoons of the chicken mixture into each tortilla, roll it up, and place seam-side down in the dish.

Step 4: Add Sauce & Bake

1. Pour the creamy avocado sauce generously over the rolled enchiladas.

2. Sprinkle with remaining cheese on top.

3. Cover with foil and bake for 20 minutes.

4. Remove foil and bake for another 8–10 minutes until cheese is bubbly and slightly golden.

Step 5: Serve

• Garnish with fresh cilantro, extra diced avocado, lime wedges, or crumbled queso fresco.

• Serve warm with rice or a simple side salad.

❓ Q&A

Q1: Can I make the sauce ahead of time?

A: Yes! You can prepare the avocado sauce up to 1 day ahead. Store it in an airtight container in the fridge. Add a little extra lime juice to prevent browning.

Q2: What type of tortillas work best?

A: Both flour and corn tortillas work. Corn tortillas give a more traditional texture, but flour tortillas are softer and easier to roll.

Q3: How can I make it spicier?

A: Add extra jalapeño, serrano peppers, or a pinch of cayenne pepper to the sauce.

Q4: Can I make this dish dairy-free?

A: Yes! Substitute sour cream with unsweetened coconut yogurt and use dairy-free cheese.

Q5: How do I store leftovers?

A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warm. Avoid freezing as the avocado sauce may separate.

Q6: Can I use leftover turkey instead of chicken?

A: Absolutely! Turkey, rotisserie chicken, or even shredded cooked shrimp all work great.