Chicken and Avocado Enchiladas in Creamy Avocado Sauce
Creamy Avocado Chicken Enchiladas
Ingredients:
• 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
For the Creamy Avocado Sauce:
• 2 ripe avocados
• 1 cup sour cream
• 1 cup chicken broth
• 1/4 cup lime juice
• 2 cloves garlic, minced
• Salt and pepper to taste
Directions:
Preheat oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, diced avocados, cilantro, and green onions.
Divide the chicken mixture evenly among the tortillas, roll them up, and place them seam-side down in a greased baking dish.
In a blender, combine the avocados, sour cream, chicken broth, lime juice, garlic, salt, and pepper. Blend until smooth.
Pour the creamy avocado sauce over the enchiladas and top with shredded cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with additional cilantro and green onions if desired. Serve hot and enjoy!
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 450 kcal | Servings: 4 servings
