Creamy Avocado Chicken Enchiladas
Indulge in Creamy Avocado Chicken Enchiladas, where tender shredded chicken, ripe avocados, and a luscious avocado cream sauce come together in a delightful blend of flavors. Perfect for a satisfying meal that’s both creamy and zesty.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 ripe avocados, diced
- 8 flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1 cup sour cream
- 1 cup chicken broth
- 1/4 cup lime juice
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, diced avocados, cilantro, and green onions.
- Distribute the chicken mixture evenly among the tortillas, roll them up, and place seam-side down in a greased baking dish.
- In a blender, blend avocados, sour cream, chicken broth, lime juice, garlic, salt, and pepper until smooth.
- Pour the creamy avocado sauce over the enchiladas. Top with shredded cheese. Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with additional cilantro and green onions if desired. Serve hot.
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 27g
- Cholesterol: 72mg