Ingredients:
For the Enchiladas:
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
Instructions:
Preheat Oven: Set your oven to 375°F (190°C).
Prepare Filling: In a large bowl, mix shredded chicken, diced avocados, cilantro, and green onions.
Assemble Enchiladas: Distribute the chicken mixture evenly among the tortillas, roll them up, and place them seam-side
down in a greased baking dish.
Make Sauce: In a blender, blend avocados, sour cream, chicken broth, lime juice, garlic, salt, and pepper until smooth.
Bake: Pour the creamy avocado sauce over the enchiladas. Top with shredded cheese. Bake for 20-25 minutes until the
cheese is melted and bubbly.
Garnish and Serve: Garnish with additional cilantro and green onions if desired. Serve hot.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Servings: 4 servings