Chicken and Avocado Enchiladas in Creamy Avocado Sauce

By CheeseDiva

Ingredients

• 1 cup chicken broth
• 1 cup salsa verde
• 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
• 1/2 lime, juice
• 4 cups cooked shredded chicken
• 2 avocados, diced
• 2 green onions, sliced
• 2 cups cheddar cheese, shredded
• 2 cups monterey jack cheese, shredded
• 8 (7 inch) tortillas

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from closetcooking.com

Preparation

Step 1

and given my obsession with both Mexican cuisine and avocados it was only a matter of time until I made some of my own! For my recipe I wanted to get as much avocado into the dish as possible so I stuffed the enchiladas with big chunks of avocado in addition to using avocados in the creamy enchilada sauce. Another goal that I had with the recipe was for it to be really quick and easy to put together and if you have the salsa verde and cooked and shredded chicken on hand already then you can whip these super tasty enchiladas up in about 30 minutes!

I wanted the sauce to be as easy to make as throwing everything into a food processor and pureeing it. I went with a liquid base of chicken broth, salsa verde and sour cream in addition to the avocados to which I added some more heat with a jalapeno pepper and then I seasoned the sauce with garlic, cumin, cilantro and finally a splash of lime juice. You will notice both the salsa verde and the jalapeno pepper as sources of heat in this creamy avocado sauce so make sure that you get the level of heat to where you want it. If you do not like heat, go with a mild salsa verde and either skip the jalapeno or use a seeded jalapeno and if you like heat, go with a hot salsa verde and throw the whole jalapeno, seeds and all in.

The filling for the enchilada nice and easy consisting of chicken, avocado, green onion and plenty of cheese and then some of the creamy enchilada sauce is thrown into the mix. Once the sauce and fillings have been prepared all that remains is to assemble the enchiladas and bake them until cooked!

I knew that these chicken and avocado enchiladas in a creamy avocado sauce were going to be good but I was totally blown away by just how good they were! I am so addicted! I polished off two servings on the first night and I am already trying to figure out how soon I can get them into my meal plan again!

Servings: makes 4 servings

1 jalapeno, coarsely chopped (remove seeds for less heat)

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.

This looks fabulous! I really heart avocados! I was wondering if you had any thoughts on how this would freeze? Worse case scenario is leftovers with eggs in the am. Oh, and by the way...just "found" you the other day, and I think you make up half of my Pinterest pins! ;)

This looks fabulous! I really heart avocados! I was wondering if you had any thoughts on how this would freeze? Worse case scenario would be leftovers with eggs in the am. Oh, and by the way....just "found" you the other day, and I think you make up half of my Pinterest pins! ;)

This looks fabulous! I really heart avocados! I was wondering if you had any thoughts on how this would freeze? Worse case scenario is leftovers with eggs in the am. Oh, and by the way...just "found" you the other day, and I think you make up half of my Pinterest pins! ;)

The enchiladas were fantastic - the creamy avocado sauce was out of this world. It could be sipped by the spoonful, poured over chicken, used as a salad dressing, and much more. Incredible!

I'm assuming you can't reheat these for leftovers because the avocado's will brown overnight?

Made this tonight and we LOVED them! My husband, who doesn't dole out compliments freely, said they were restaurant-grade! Next time I am going to try with shrimp. I also used fresh flour tortillas and blended up sauce this morning to make dinnertime easier. Worked great!

Getting ready to make this recipe this week. What do you think about the addition of black beans or and rice?

Anonymous: Beans would make an excellent addition!

Anonymous: I like the sound of adding the shrimp!

Just made these for dinner tonight, and am snacking on the leftover sauce and tortilla chips while I wait for it to cook. This sauce is so addicting, I want to eat it on everything! I'm loving the idea for using as a salad dressing....

Pinning this to make it this year...looks amazing!

Thank you for this recipe! They were excellent, and I will definitely make them again!

Made this tonight and it was delicious!! Used half the chicken, twice the garlic, corn tortillas. Will definitely make this again! :)

I even added spinach to mine and multigrain tortillas and it still tatse AMAZING!

Hello! It says it makes 4 servings but requires 8 tortillas, are there two enchiladas per serving?

We love these enchiladas. This will be my 3rd time making them. I used corn and flour tortillas to make some gluten free for my friend and they tasted just as good.

Hi Kevin! I have pinned a lot of your recipes, but I have a question about this recipe. You say it serves 4 and there are 4 enchiladas in the picture, but you say in the ingredient list that we need 8 tortillas. Does this serve 8? Is there enough filling for 8 enchiladas or do I need to double the recipe? I want this to make 6-8 enchiladas.

Anonymous: This makes 8 enchiladas and I assume 2 per person for 4 servings and they are rather large servings (roughly 1 cup of chicken and half of an avocado per person in the filling). You could easily make 6 larger enchiladas and make it 6 servings with a side like a salad or you could bump up the amount of chicken and avocado in the filling to make it 1 large enchilada per person. Enjoy!

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