Chicken Avocado Enchiladas

These Chicken and Avocado Enchiladas with Creamy Avocado Sauce always fill the kitchen with an inviting aroma they deliver soft tortillas stuffed with juicy chicken and fresh avocado then get blanketed in a rich tangy avocado sauce for pure comfort This has become my top pick when friends come over because it feels special but is easy enough for a weeknight

I tried these for a potluck and my neighbor begged for the recipe my kids ask for seconds every time and that rarely happens with green sauces

Ingredients

• Cooked chicken: about two cups shredded gives the filling protein and a juicy bite rotisserie or leftover chicken works best for flavor
• Ripe avocados: two medium avocados diced will keep the filling creamy and pair perfectly in the sauce choose fruit that yields to gentle pressure but is not mushy
• Flour tortillas: eight soft tortillas keep everything wrapped up and tender use corn tortillas for gluten free needs and look for fresh soft ones in the bakery section
• Shredded cheese: one cup cheddar or Mexican blend insurance for melty gooey tops buy blocks and shred yourself for the best melt and flavor
• Cilantro: quarter cup chopped brings a pop of herbal flavor and color always pick bright green bunches with no yellow leaves
• Green onions: quarter cup chopped for crunch and a punch of tangy freshness firm with perky green tops is best

Step-by-Step Instructions

Preheat Oven:

Set your oven to three hundred seventy five degrees F and grease a roomy baking dish This makes sure nothing sticks and you have time to prep while it heats up

Mix Chicken and Veggies:

Combine the shredded chicken diced avocado chopped cilantro and green onions in a big mixing bowl Mix carefully to keep the avocado pieces intact and get an even blend Make sure everything gets some green herb and onion bite

Fill and Roll:

Lay out your tortillas and spoon a generous portion of the filling down the center of each one Roll them up tightly and nestle each seam side down in the baking dish Close packing prevents them from coming undone while baking

Blend Sauce:

In your blender place ripe avocado scooped out along with half a cup sour cream half a cup chicken broth juice of one lime one garlic clove minced and a pinch of salt plus pepper Blend until you get a completely smooth and pourable creamy green sauce Taste and tweak with more lime or seasoning as needed

Smother:

Once the sauce is silky pour it evenly over the tortillas Make sure the sauce covers all sides so the enchiladas bake up moist not dry

Cheese Layer:

Sprinkle your shredded cheese generously over the sauced tortillas It will melt into the sauce forming that craveable bubbling golden topping

Bake:

Place your dish in the oven and bake for twenty to twenty five minutes You are aiming for melted bubbly cheese and just caramelized edges on the tortillas

Finish and Plate:

Pull the hot dish from the oven and let it cool for about five minutes Top with more chopped cilantro or green onion and serve while melty and fresh

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My favorite part is mashing the creamy avocado for the sauce and sneaking little bites straight from the blender It always reminds me of family summer gatherings when my mom taught me her avocado tricks in the kitchen

Storage Tips

Store leftovers in a sealed container in the fridge for up to three days Make sure to keep any garnishes separate so they stay fresh For crispier reheating use the oven at three hundred fifty degrees F rather than the microwave Cover loosely with foil if you want the cheese extra gooey or leave uncovered to bring out a bit of crisp on top

Ingredient Substitutions

If avocados are hard to find swap in prepared guacamole for the sauce just taste before adding extra salt Try Monterey jack in place of cheddar for a milder cheesy top Add sautéed peppers or spinach right into the filling for extra veg and nutrition

Serving Suggestions

I love pairing these enchiladas with simple Mexican rice or a crunchy green salad For extra heat offer salsa or sliced jalapeños at the table If guests love citrus squeeze a bit of lime over the hot enchiladas just before serving

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A Bit of History

Enchiladas date back centuries in Mexican cooking originally as corn tortillas dipped in sauce I love how this version with creamy avocado sauce gives a modern twist while staying true to the tradition of wrapping comfort in a tortilla

Recipe FAQs

→ What type of chicken works best for this dish?

Shredded rotisserie or cooked chicken adds rich flavor and tender texture, making it ideal for the filling.

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used for a gluten-free option and add an authentic touch to the dish.

→ How can I make the avocado sauce smoother?

Blend ripe avocados with lime juice, sour cream, garlic, and chicken broth until creamy and pourable.

→ What is the best way to prevent soggy tortillas?

Lightly toasting the tortillas before assembling helps maintain their texture during baking.

→ How can I add a bit of heat to the flavors?

Add diced jalapeños to the filling or sauce to introduce a spicy kick that complements the creamy elements.

→ How should leftovers be stored and reheated?

Store in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave until warmed through.