Chicken, Avocados, Enchiladas, Dinner (Print Version)
Ingredients:
01 -
2 cups cooked chicken, shredded.
02 -
2 ripe avocados, diced.
03 -
8 flour tortillas.
04 -
1 cup shredded cheese (cheddar or Mexican blend).
05 -
1/4 cup cilantro, chopped.
06 -
1/4 cup green onions, chopped.
07 -
For the Creamy Avocado Sauce:.
08 -
2 ripe avocados.
09 -
1 cup sour cream.
10 -
1 cup chicken broth.
11 -
1/4 cup lime juice.
12 -
2 cloves garlic, minced.
13 -
Salt and pepper to taste.
Instructions:
01 -
Preheat oven to 375°F (190°C).
02 -
In a large bowl, combine the shredded chicken, diced avocados, cilantro, and green onions.
03 -
Divide the chicken mixture evenly among the tortillas, roll them up, and place them seam-side down in a greased baking dish.
04 -
In a blender, combine the avocados, sour cream, chicken broth, lime juice, garlic, salt, and pepper. Blend until smooth.
05 -
Pour the creamy avocado sauce over the enchiladas and top with shredded cheese.
06 -
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
07 -
Garnish with additional cilantro and green onions if desired. Serve hot.
Notes:
01 -
Preparation Time: 20 minutes.
02 -
Cooking Time: 25 minutes.
03 -
Total Time: 45 minutes.
04 -
Yield: Serves 4-6.