Creamy Chicken and Avocado Enchiladas (Print version)
Tender chicken enchiladas baked in a creamy avocado salsa verde sauce with Monterey Jack, cilantro, and lime.
# Ingredients:
For the enchiladas
01 -
10 corn tortillas
02 -
1 tablespoon neutral oil, plus more for the dish
03 -
3 cups (420 g) cooked shredded chicken
04 -
1 can (4 oz / 113 g) diced green chiles, drained
05 -
1 1/2 cups (170 g) shredded Monterey Jack cheese, divided
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
For the avocado cream sauce
09 -
2 ripe avocados, pitted and scooped
10 -
1 cup (240 ml) salsa verde
11 -
1/2 cup (120 g) sour cream
12 -
1/3 cup (80 ml) chicken broth
13 -
1/2 cup packed fresh cilantro leaves
14 -
2 tablespoons fresh lime juice
15 -
1 small jalapeno, seeded for mild sauce
16 -
1 garlic clove
17 -
1/2 teaspoon ground cumin
For serving
18 -
1/2 avocado, diced
19 -
2 tablespoons chopped cilantro
20 -
Lime wedges
# Instructions:
01 -
Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.
02 -
Brush the tortillas lightly with oil and warm them in a skillet for 10-15 seconds per side, or wrap and warm them in the oven until flexible.
03 -
Blend the avocados, salsa verde, sour cream, chicken broth, cilantro, lime juice, jalapeno, garlic, and cumin until smooth. Season with salt to taste.
04 -
In a bowl, combine the shredded chicken, green chiles, 1/2 cup of Monterey Jack, cumin, salt, pepper, and 1/3 cup of the avocado sauce.
05 -
Spread 1/2 cup sauce in the baking dish. Fill each tortilla with about 1/3 cup chicken mixture, roll snugly, and arrange seam side down.
06 -
Pour the remaining sauce over the enchiladas and sprinkle with the remaining 1 cup cheese. Bake for 20-25 minutes, until the edges bubble and the cheese is melted.
07 -
Let the enchiladas rest for 5 minutes. Top with diced avocado, cilantro, and lime juice before serving.
# Good to know:
01 -
Use ripe but firm avocados for the smoothest sauce.
02 -
Bake gently and avoid overcooking so the avocado cream stays bright.
03 -
Best served hot, with fresh toppings added after baking.