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Chicken and Avocado Enchiladas in Creamy Avocado Sauce

  • 30minutes

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Source: www.closetcooking.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup chicken broth

  2. 1 cup salsa verde

  3. 1/2 cup sour cream (or Greek yogurt)

  4. 2 avocados

  5. 1 jalapeno, coarsely chopped (remove seeds for less heat)

  6. 1 clove garlic

  7. 1 teaspoon cumin, toasted and ground

  8. salt and pepper to taste

  9. 1 handful cilantro

  10. 1/2 lime, juice

  11. 4 cups cooked shredded chicken

  12. 2 avocados, diced

  13. 2 green onions, sliced

  14. 2 cups cheddar cheese, shredded

  15. 2 cups monterey jack cheese, shredded

  16. 8 (7 inch) tortillas

Instructions Jump to Ingredients ↑

  1. Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.

  2. Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.

  3. Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.

  4. Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.

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