Chicken Enchiladas with Creamy Avocado Sauce
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
10 enchiladas
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Calories
348 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchiladas with Creamy Avocado Sauce
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Creamy avocado sauce, chicken and cheese are rolled up in warm flour tortillas to create THE BEST Cheesy Chicken Enchilada recipe out there!
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Ingredients
Creamy Avocado Sauce
- 1 ½ cups chicken broth
- ¾ cup sour cream
- 2 avocados peeled & seeded
- 4 ounce can diced green chilies
- 2 tablespoon Sriracha
- 2 tablespoon lime juice
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ¼ cup fresh cilantro
Chicken Enchiladas
- 3 cups cooked, shredded chicken
- 10 flour tortillas "soft taco size" - 8-10 inches wide
- 2 cups pepper jack cheese shredded
Optional Toppings
- 1 avocado peeled, seeded & diced
- 2 tablespoon cilantro chopped
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Instructions
- Preheat the oven to 350°F.
- Add all of the creamy avocado sauce ingredients to a blender or food processor.
- Blend until smooth and creamy.
- Toss 1 cup of the sauce with the shredded chicken.
- Pour ½ cup of the sauce into the bottom of a 9" x 13" baking dish.
- Place 1 cup of the sauce on a large, rimmed plate.
- Rub each side of a tortilla in the sauce on the plate.
- Add ¼ cup of the chicken mixture and a sprinkle of pepper jack cheese to the middle of the tortilla.
- Roll the tortilla up and place seam side down in the prepared baking dish.
- Repeat steps 7-9 until all 10 enchiladas are in the dish, adding more sauce to the plate when needed.
- Pour any remaining sauce over the tortillas, then sprinkle the remaining pepper jack cheese on top.
- Place the enchiladas in the oven for 15-20 minutes.
- Remove from the oven and top with the avocado and cilantro, if desired.
Notes
- Nutrition: The nutritional information provided does not include the optional toppings.
- Gluten Free: To make these enchiladas gluten free, substitute corn tortillas for the flour tortillas. Be sure to heat the corn tortillas before preparing the enchiladas to make them more pliable and less likely to tear while rolling them up.
Nutrition Information
Show Details
Calories
348kcal
(17%)
Carbohydrates
21g
(7%)
Protein
22g
(44%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Cholesterol
65mg
(22%)
Sodium
727mg
(30%)
Potassium
427mg
(12%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
376mg
(8%)
Vitamin C
11mg
(12%)
Calcium
234mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10enchiladas
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 22g | 44% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 65mg | 22% |
| Sodium | 727mg | 30% |
| Potassium | 427mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 376mg | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 234mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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