Description
Creamy chicken and avocado enchiladas bring Mexican comfort straight to your dinner table. Zesty green sauce and tender chicken wrapped in warm tortillas create a delightful meal guaranteed to satisfy your craving for bold, fresh flavors.
Ingredients
Scale
Protein:
- 2 cups shredded cooked chicken
- 1 can (4 ounces / 113 grams) diced green chilies
Vegetables and Fresh Ingredients:
- 1 avocado, diced
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced red onion
Dairy and Additional Ingredients:
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 can (10 ounces / 283 grams) green enchilada sauce
- 8 small flour tortillas
Instructions
- Thoroughly mix shredded chicken with diced avocado, fresh cilantro, red onion, sour cream, and green chilies in a spacious mixing bowl until ingredients are evenly distributed.
- Lightly coat the bottom of a rectangular baking dish with a thin layer of green enchilada sauce to prevent sticking.
- Carefully spoon the chicken and avocado mixture into the center of each flour tortilla, ensuring an even distribution.
- Gently roll the tortillas, tucking in the sides to secure the filling, and position them seam-side down in the prepared baking dish.
- Generously drizzle the remaining green enchilada sauce over the rolled enchiladas, ensuring complete coverage.
- Liberally sprinkle Monterey Jack cheese across the top of the enchiladas, creating an even layer.
- Place the baking dish in a preheated oven at 375F (190C) and bake for 20-25 minutes until the cheese melts completely and develops a golden, bubbly surface.
- Remove from the oven and let rest for 2-3 minutes before serving to allow the filling to set and enhance flavor integration.
Notes
- Swap chicken for tofu or black beans to make this recipe vegetarian-friendly and protein-packed.
- Use Greek yogurt instead of sour cream to reduce fat content while maintaining creamy texture.
- Roast green chilies beforehand to enhance their smoky flavor and add depth to the enchiladas.
- Prepare extra filling and sauce to store in the refrigerator for quick meal prep during busy weekdays.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 355 kcal
- Sugar: 2 g
- Sodium: 630 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg