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.

Back