Best Avocado Chicken Enchiladas Recipes

Spicy Avocado Chicken Enchiladas image

Provided by Julie Prior

Time 50m

Number Of Ingredients 16

1 Tbsp butter
1 serrano pepper, minced
2 clove garlic, minced
1 Tbsp flour
1 c chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 c cilantro, fresh, chopped
1 c salsa verde, medium
1/2 c sour cream, fat-free
3 c chicken, cooked, chopped (about 4 breasts)
8 oz monterey jack cheese, shredded & divided
1 small yellow onion, chopped
3 medium avocados, peeled & chopped
8-10 tortillas, flour

Steps:

1. Preheat oven to 375 degrees.
2. In a medium sauce pan, melt butter over med-high heat. Saute Serrano pepper and garlic for 1 min. Stir in flour, constantly stirring, and cook for 2 mins. Whisk in chicken broth, cumin, salt and pepper, bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
3. Spray/grease a 9x13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, jack cheese, onion and avocado to the center of each tortilla and roll up placing seam-side down in dish. Pour remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Put any other toppings that you prefer and serve immediately.

Avocado Chicken Enchiladas Recipe - (4.4/5) image

Provided by pcander

Number Of Ingredients 16

ENCHILADA SAUCE:
1 tablespoon butter
3 garlic cloves, minced
1 tablespoon flour
1 cup chicken stock or vegetable stock
2 teaspoons cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup fresh cilantro, chopped
1 cup mild or medium salsa verde
1/2 cup fat free sour cream
ENCHILADAS:
4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

Steps:

Preheat oven to 375°F. In medium sauce pan, saute garlic in butter for about 1 minute on medium or high heat. Stir in flour let it cook for about 2 more minutes. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth, or at least as smooth as you can get. Prepare a 9×13-inch baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan and spread out until bottom of the baking dish is evenly coated. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.