Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Photo by Dawn U.
Adapted from closetcooking.com

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from closetcooking.com

Ingredients

  • 1

    cup chicken broth

  • 1

    cup salsa verde (see separate recipe for this)

  • 1/2

    cup sour cream (or Greek yogurt)

  • 2

    avocados

  • 1

    jalapeno, coarsely chopped (remove seeds for less heat)

  • 1

    clove garlic

  • 1

    teaspoon cumin, toasted and ground

  • salt and pepper to taste

  • 1

    handful cilantro

  • juice from 1/2 lime

  • 4

    cups cooked shredded chicken

  • 2

    avocados, diced

  • 4

    green onions, sliced

  • 2

    cups cheddar cheese, shredded

  • 2

    cups monterey jack cheese, shredded

  • 12

    (6 inch) corn tortillas

Directions

Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor. Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese. Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish. Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.

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