Chicken Avocado Enchiladas (Printable Version)
Tender chicken and avocado wrapped in tortillas topped with a creamy avocado sauce and melted cheese.
# Ingredients:
→ Filling
01 -
480 ml cooked shredded chicken
02 -
2 ripe avocados, diced
03 -
15 ml chopped fresh cilantro
04 -
15 ml chopped green onions
→ Enchiladas
05 -
8 soft flour tortillas
06 -
120 ml shredded cheddar or Mexican blend cheese
→ Creamy Avocado Sauce
07 -
1 ripe avocado
08 -
120 ml sour cream
09 -
60 ml chicken broth
10 -
15 ml fresh lime juice
11 -
1 clove garlic, minced
12 -
Salt and black pepper, to taste
# Steps:
01 -
Preheat the oven to 190°C and lightly grease a large baking dish.
02 -
In a large bowl, mix shredded chicken, diced avocados, chopped cilantro, and green onions until evenly combined.
03 -
Lay tortillas flat and evenly distribute the filling among them. Roll each tortilla tightly and arrange seam-side down in the baking dish.
04 -
Blend avocado, sour cream, chicken broth, lime juice, minced garlic, salt, and pepper until smooth and pourable, adjusting seasoning as needed.
05 -
Pour the avocado sauce evenly over the rolled enchiladas, ensuring full coverage.
06 -
Sprinkle shredded cheese evenly atop the sauced enchiladas.
07 -
Bake uncovered for 20–25 minutes until cheese is melted and bubbly and edges are lightly crisped.
08 -
Allow enchiladas to cool slightly, then garnish with additional cilantro and green onions before serving warm.
# Notes:
01 -
For a gluten-free alternative, replace flour tortillas with corn tortillas. Slightly toasting tortillas before assembly prevents sogginess.
02 -
Use fresh lime juice to enhance brightness of flavor. Season avocados with salt just before blending to retain freshness.
03 -
Store leftovers in an airtight container refrigerated up to 3 days. Reheat in oven at 175°C or microwave until warmed.