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If you love bold flavors and creamy textures, these Chicken and Avocado Enchiladas are going to be a hit! With tender chicken, fresh avocado, and a rich avocado sauce, this dish is a perfect comfort food option.
Ingredients
- Cooked Chicken: 2 cups of shredded chicken for the filling. You can use leftover rotisserie chicken for extra flavor.
- Ripe Avocados: 2 ripe avocados, diced, which add a creamy texture to the filling and sauce.
- Flour Tortillas: 8 soft flour tortillas to wrap the filling. You can also use corn tortillas for a gluten-free option.
- Shredded Cheese: 1 cup of shredded cheddar or Mexican blend cheese to melt on top of the enchiladas for a gooey finish.
- Cilantro: ¼ cup of chopped fresh cilantro, which adds a fresh herb flavor to the filling and as a garnish.
- Green Onions: ¼ cup of chopped green onions for a mild, tangy bite that pairs well with the creamy sauce.
Instructions
- Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a large baking dish to prepare for the enchiladas.
- Step 2: Prepare the Filling
- In a large mixing bowl, combine the shredded chicken, diced avocados, chopped cilantro, and green onions. Toss them together until everything is evenly distributed.
- Step 3: Assemble the Enchiladas
- Lay out the flour tortillas and divide the chicken mixture evenly among them. Roll each tortilla tightly, and place them seam-side down in the prepared baking dish to keep them from unrolling during baking.
- Step 4: Make the Creamy Avocado Sauce
- In a blender, combine the avocados, sour cream, chicken broth, lime juice, minced garlic, and salt and pepper. Blend until smooth, adjusting the seasoning as needed. The sauce should be thick and creamy, but still pourable.
- Step 5: Pour the Sauce
- Once the sauce is ready, pour it evenly over the enchiladas, making sure each one is well coated with the creamy avocado mixture.
- Step 6: Top with Cheese
- Sprinkle the shredded cheese over the top of the enchiladas. The cheese will melt into the sauce, creating a rich and gooey topping.
- Step 7: Bake the Enchiladas
- Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. The edges of the tortillas should be slightly crisp, while the inside remains soft and creamy.
- Step 8: Garnish and Serve
- Once baked, remove the enchiladas from the oven and allow them to cool for a few minutes. Garnish with additional cilantro and green onions if desired, then serve hot.
Serving and Storage Tips
- Serve the enchiladas with a side of Mexican rice or a fresh salad for a complete meal.
- Garnish with extra cilantro, green onions, or a dollop of sour cream for added flavor.
- If you want a bit of heat, serve with salsa or a drizzle of hot sauce.
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
Helpful Notes
- For a gluten-free version, simply swap out the flour tortillas for corn tortillas.
- If you don’t have fresh avocados, you can substitute them with store-bought guacamole in the sauce, but adjust the seasonings accordingly.
- Feel free to add extra veggies like sautéed bell peppers or spinach to the chicken mixture for more texture and flavor.
- To make this dish spicier, add diced jalapeños to the filling or sauce.
Tips from well-known chefs
- Chef Rick Bayless suggests always toasting tortillas slightly before assembling enchiladas to prevent them from getting too soggy.
- Chef Aaron Sanchez recommends using fresh lime juice instead of bottled for the brightest flavor in Mexican dishes.
- Chef Pati Jinich advises seasoning avocados with salt right before blending to preserve their fresh flavor.