Chicken and Avocado Enchiladas in Creamy Avocado Sauce
Ingredients:
2 cups cooked chicken, shredded
1 ripe avocado, peeled and diced
8 small flour tortillas
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup chopped cilantro
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 cup chicken broth
1 cup heavy cream
1/2 cup salsa verde
Juice of 1 lime
Salt and pepper to taste
Directions:
Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.
In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.
Stir in the shredded chicken and cook for another 3-4 minutes. Season with salt and pepper, then remove from heat and set aside.
In a bowl, combine the diced avocado, sour cream, lime juice, and a pinch of salt. Mash the mixture until smooth.
To prepare the creamy avocado sauce, whisk together the heavy cream, chicken broth, and salsa verde in a saucepan. Heat over medium heat, stirring occasionally, until the mixture is warmed through.
Spread a thin layer of the creamy avocado sauce on the bottom of the prepared baking dish.
Warm the tortillas in the microwave or on a skillet until pliable. Fill each tortilla with a portion of the chicken mixture, roll them up, and place them seam-side down in the baking dish.
Pour the remaining avocado sauce over the enchiladas and sprinkle with shredded Monterey Jack cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal | Servings: 4 servings
