Chicken and Avocado Enchiladas in Creamy Avocado Sauce
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.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45