Description
These creamy, flavorful enchiladas are filled with shredded chicken, fresh avocado, cilantro, and a rich green enchilada sauce, then baked to perfection with melted Monterey Jack cheese. A delicious and satisfying meal that’s perfect for family dinners or special occasions!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, diced avocado, chopped cilantro, diced red onion, sour cream, and diced green chilies.
- Spread a small amount of green enchilada sauce on the bottom of a baking dish.
- Fill each flour tortilla with the chicken and avocado mixture, roll them up, and place them seam side down in the baking dish.
- Pour the remaining green enchilada sauce over the top of the enchiladas.
- Sprinkle the shredded Monterey Jack cheese over the top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
- For a spicier version, consider adding jalapeños or using a spicier enchilada sauce.
- You can use other types of cheese, such as cheddar or pepper jack, for different flavors.
- If you prefer, you can substitute corn tortillas for flour tortillas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes