Chicken and Avocado Enchiladas in Creamy Avocado Sauce

These Chicken and Avocado Enchiladas in Creamy Avocado Sauce are a delightful and fresh twist on traditional enchiladas. Filled with a savory mixture of shredded chicken, avocado, cilantro, and sour cream, then smothered in a creamy green enchilada sauce and topped with melted Monterey Jack cheese, these enchiladas are perfect for a weeknight dinner or a special occasion. The combination of creamy and zesty flavors will leave you craving more!

Ingredients

• 2 cups shredded cooked chicken
• 1 avocado, diced
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced red onion
• 1/2 cup sour cream
• 1 can (4 oz) diced green chilies
• 1 can (10 oz) green enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 8 small flour tortillas

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, diced avocado, chopped cilantro, diced red onion, sour cream, and diced green chilies. Mix well to combine all ingredients.
3. Spread a small amount of green enchilada sauce on the bottom of a 9×13-inch baking dish.
4. Fill each flour tortilla with the chicken and avocado mixture. Roll up each tortilla and place them seam side down in the baking dish.
5. Pour the remaining green enchilada sauce over the rolled tortillas.
6. Sprinkle the shredded Monterey Jack cheese evenly over the top of the enchiladas.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Serve hot and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cooking Time: 20-25 minutes
• Total Time: 35-40 minutes

Variations

• Protein Swap: You can substitute the chicken with ground beef, turkey, or even shrimp for different flavor profiles.
• Vegetarian Option: For a vegetarian version, use black beans or pinto beans in place of the chicken. You can also add sautéed vegetables like bell peppers, zucchini, or corn.
• Spicy Twist: Add sliced jalapeños or extra diced green chilies to the filling or on top for an added spicy kick.
• Different Cheese: If Monterey Jack is not available, you can use cheddar, pepper jack, or a blend of your favorite cheeses.

Storage/Reheating

• Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, simply cover the enchiladas with foil and bake in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also reheat them in the microwave for 1-2 minutes, depending on the portion size.

10 FAQs

1. Can I use corn tortillas instead of flour tortillas?
   Yes, you can substitute corn tortillas, though they may tear more easily than flour tortillas. To prevent this, warm the corn tortillas before filling them.
2. Can I make these enchiladas ahead of time?
   Yes, you can assemble the enchiladas a day ahead, cover them, and refrigerate them. When ready to bake, just pop them in the oven for the baking time.
3. Can I freeze these enchiladas?
   Yes, you can freeze them. After assembling, cover the dish tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to eat, bake from frozen, adding extra time as needed.
4. Can I use rotisserie chicken for the filling?
   Yes, rotisserie chicken is a great shortcut and adds even more flavor to the enchiladas. Just shred the chicken and use it in place of the cooked chicken.
5. What type of avocado should I use?
   A ripe, Hass avocado is ideal for this recipe as it is creamy and easy to dice.
6. How do I make these enchiladas spicier?
   Add diced jalapeños to the filling or top the dish with spicy salsa or hot sauce before serving.
7. Can I substitute sour cream with Greek yogurt?
   Yes, you can substitute sour cream with Greek yogurt for a healthier alternative.
8. Do I have to bake the enchiladas?
   Baking the enchiladas helps to melt the cheese and meld the flavors together. If you prefer, you can cook them in a skillet, but the texture and flavor might differ slightly.
9. Can I add more vegetables to this recipe?
   Yes, feel free to add vegetables such as bell peppers, zucchini, or spinach to the filling to make the dish even more nutritious.
10. Can I use a different type of cheese?
    Absolutely! Cheddar, pepper jack, or a Mexican cheese blend would work well in this recipe.

Conclusion

These Chicken and Avocado Enchiladas in Creamy Avocado Sauce are a delicious, creamy, and satisfying meal that will become a new family favorite. With a combination of tender chicken, fresh avocado, and a flavorful green enchilada sauce, these enchiladas are perfect for any occasion. Customize them with your favorite variations, store leftovers for an easy meal the next day, and enjoy the rich, comforting flavors.

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