Chicken Avocado Enchiladas
Flavorful enchiladas filled with tender shredded chicken and creamy avocado, wrapped in corn tortillas and baked to perfection.
Ingredients
Main Ingredients
- 2 cups Cooked shredded chicken Use leftover chicken or rotisserie chicken for convenience.
- 1 Avocado, mashed Can substitute with guacamole for a flavor boost.
- 1 cup Shredded cheese Mozzarella or cheddar are great options.
- 8 Corn tortillas Warmed up to prevent cracking.
- 1 cup Enchilada sauce Use store-bought or homemade.
- 1/2 cup Sour cream Can replace with Greek yogurt.
- 1/2 tsp Cumin Adds a warm flavor.
- to taste Salt and pepper Adjust based on preference.
- Chopped cilantro Fresh herbs brighten the dish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Mix together the shredded chicken, mashed avocado, half of the cheese, sour cream, cumin, salt, and pepper in a bowl.
- Coat a baking dish lightly with enchilada sauce.
- Place a scoop of the chicken mixture in each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the tortillas, and sprinkle with the remaining cheese.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
Warm your corn tortillas in a skillet for a few seconds on each side to make them pliable and prevent tearing. For an extra flavor kick, add diced jalapeños or a dash of hot sauce to your chicken mixture. You can experiment with different types of cheese; a blend of Monterey Jack and pepper jack can provide a nice flavor depth.