Hello, food enthusiasts! Are you ready to elevate your weeknight dinner game? This Chicken and Avocado Enchiladas in Creamy Avocado Sauce recipe combines tender chicken, creamy avocado, and rich enchilada sauce to create a dish bursting with flavor. Let’s dive into this easy and satisfying meal that will become your new family favorite.
Introduction
Enchiladas are a classic Mexican-inspired dish loved for their bold flavors and comforting textures. These Chicken and Avocado Enchiladas in Creamy Avocado Sauce take a fresh and creamy spin on traditional enchiladas by adding ripe avocados to the filling and topping. Perfect for any occasion, this dish offers a delightful mix of savory, tangy, and creamy goodness. Whether you’re cooking for a dinner party or a casual weeknight meal, these enchiladas will steal the show.
Ingredients
To make these Chicken and Avocado Enchiladas in Creamy Avocado Sauce, you’ll need the following:
For the Filling:
- 2 cups cooked chicken, shredded
- 2 ripe avocados, peeled, pitted, and diced
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For Assembly:
- 10 small flour tortillas
- 2 cups enchilada sauce
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro, for garnish
- Lime wedges, for serving
How to Make Chicken and Avocado Enchiladas in Creamy Avocado Sauce
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- In a large mixing bowl, combine the shredded cooked chicken, diced avocado, shredded Monterey Jack cheese, chopped cilantro, chopped green onions, ground cumin, chili powder, salt, and pepper. Stir until all the ingredients are well mixed.
- Warm the flour tortillas in the microwave for 20-30 seconds to make them more pliable. This step ensures the tortillas roll easily without breaking.
- Spoon an equal amount of the chicken and avocado mixture onto each tortilla. Roll them tightly and place them seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, ensuring all are well-coated. This will keep them moist and flavorful during baking.
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly. The cheese should be slightly melted and golden at the edges.
- Once baked, remove the enchiladas from the oven and let them cool for a few minutes. This resting time allows the flavors to meld.
- Before serving, drizzle the enchiladas with sour cream and sprinkle with chopped cilantro. Serve with lime wedges on the side for an extra tangy kick.
Helpful Tips
- Cooked Chicken Options: Use rotisserie chicken or leftover roasted chicken for convenience. Alternatively, cook chicken breasts or thighs with a pinch of salt, pepper, and cumin for added flavor.
- Customizable Spice Levels: Adjust the chili powder to your preferred heat level. For spicier enchiladas, add a dash of cayenne pepper or sliced jalapeños to the filling.
- Cheese Varieties: While Monterey Jack cheese works beautifully, feel free to substitute with cheddar, Colby Jack, or a Mexican cheese blend for a unique twist.
Cooking Tips
- Tortilla Warmth: Warming the tortillas ensures they’re flexible enough to roll without tearing. Cover them with a damp paper towel when microwaving to retain moisture.
- Avocado Timing: Use ripe but firm avocados to avoid a mushy texture. Dice them just before mixing to keep them fresh and vibrant.
- Baking Tip: For a crispier top, bake the enchiladas uncovered for the last 5 minutes or broil them briefly on high heat.
Serving Suggestions
Pair these Chicken and Avocado Enchiladas in Creamy Avocado Sauce with a side of Mexican rice, black beans, or a simple green salad for a complete meal. Add a dollop of guacamole or a side of salsa for extra flavor. A refreshing margarita or agua fresca also makes an excellent accompaniment to this delightful dish.
Nutritional Information
These enchiladas are packed with protein and healthy fats from the chicken and avocado, making them a wholesome yet indulgent option.
Nutritional Information (per serving)
- Calories: 420
- Carbohydrates: 24g
- Protein: 25g
- Fat: 25g
- Saturated Fat: 8g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 620mg
- Potassium: 700mg
- Fiber: 4g
- Sugar: 3g
- Vitamin A: 12%
- Vitamin C: 20%
- Calcium: 15%
- Iron: 10%
Storage and Leftovers
Refrigerate: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Keep the garnishes separate for the best results when reheating.
Reheat: To reheat, cover the dish with foil and warm in a 350°F (175°C) oven until heated through. Alternatively, microwave individual servings on medium power.
Freezing: These enchiladas freeze well before baking. Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
Frequently Asked Questions (FAQs)
Can I use corn tortillas instead of flour tortillas? Yes, corn tortillas work well for a gluten-free option. Warm them slightly to prevent cracking during assembly.
What other proteins can I use? Substitute the chicken with shredded turkey, beef, or even cooked shrimp for a different flavor profile.
How can I make these enchiladas vegetarian? Replace the chicken with black beans, roasted sweet potatoes, or a mixture of sautéed vegetables.
Related Recipes
If you love these enchiladas, you might enjoy trying:
- Creamy Chicken Verde Enchiladas
- Avocado and Lime Chicken Tacos
- Cheesy Spinach Enchiladas
- Mexican Stuffed Bell Peppers
Conclusion
There you have it—Chicken and Avocado Enchiladas in Creamy Avocado Sauce! This dish combines the freshness of avocados, the heartiness of chicken, and the boldness of enchilada sauce into one irresistible meal. Try this recipe for your next dinner and share the joy of delicious, homemade enchiladas with your loved ones. Happy cooking!