Every time I whip up these creamy chicken avocado enchiladas, I’m reminded of the summer I spent in San Diego, where avocados seemed to fall from the sky like confetti. It’s one of those dishes that feels like a warm hug—rich, tangy, and with just a hint of lime zest that might make you think of that one time you tried to balance on a surfboard. So here it is, a recipe that’s as comforting as a favorite sweater, yet zesty enough to keep your taste buds guessing.
Steps
- Preheat your oven to 375 degrees Fahrenheit. In a medium saucepan, sauté minced garlic in butter for about a minute over medium-high heat.
- Add flour to the saucepan and let it cook for two more minutes, stirring continuously. Pour in chicken broth, cumin, salt, and pepper, and bring the mixture to a simmer.
- Once simmering, remove the pan from heat and mix in sour cream, salsa verde, and chopped cilantro until the sauce is smooth.
- Prepare a 9×13 inch baking dish by coating it with nonstick spray. Spread about ½ cup of the verde sauce evenly over the bottom of the dish.
- Place chicken, shredded cheese, and avocado on a tortilla, roll it up, and set it seam-side down in the dish. Repeat this process for each tortilla.
- Pour the remaining verde sauce over the assembled enchiladas and sprinkle 1 cup of shredded Mexican cheese on top.
- Bake the enchiladas, uncovered, for about 20 minutes or until the cheese is melted and bubbling.
Ingredients
- 1 tablespoon of butter
- 3 cloves of garlic, minced
- 1 tablespoon of all-purpose flour
- 1 cup of chicken stock (vegetable stock can be used as an alternative)
- 2 teaspoons of ground cumin
- 1/4 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1/2 cup of chopped fresh cilantro
- 1 cup of mild or medium salsa verde (adjust to taste)
- 1/2 cup of fat-free sour cream
- 4 cups of cooked chicken breast, either chopped or shredded
- 2 cups of shredded Mexican blend cheese
- 3 avocados, peeled and diced
- 8 flour tortillas
Nutritional Values
Calories: 3680 kcal | Carbohydrates: 232 g | Protein: 272 g | Fat: 184 g | Saturated Fat: 56 g | Trans Fat: N/A | Cholesterol: 664 mg | Sodium: 6664 mg | Potassium: 5960 mg | Fiber: 48 g | Sugar: 32 g | Vitamin A: 4968 IU | Vitamin C: 72 mg | Calcium: 3192 mg | Iron: 24 mg
FAQ
- Can I Prepare Avocado Chicken Enchiladas in Advance?
- Yes, you can prepare the enchiladas a day ahead. Simply assemble them, cover, and store them in the refrigerator until you’re ready to bake.
- What Can I Use as a Substitute for Sour Cream in the Sauce?
- If you’re seeking a lighter option, plain Greek yogurt can be used as a substitute for sour cream to maintain the creamy texture of the sauce.
- Is It Possible to Make My Own Salsa Verde for This Recipe?
- Absolutely! Making your own salsa verde can enhance the flavors of the dish. You might want to try a homemade recipe like the one from Cookie and Kate.
- What Should I Serve with Avocado Chicken Enchiladas?
- These enchiladas pair well with sides like skillet refried beans, Mexican rice, chips, and salsa to complete the meal.
- Can I Use Chicken Broth Instead of Chicken Stock?
- Yes, chicken broth is an excellent alternative if you don’t have chicken stock on hand.
Tips
- For a lighter sauce, substitute the sour cream with plain Greek yogurt, which maintains creaminess while reducing calories.
- If you’re out of chicken stock, feel free to use chicken broth or vegetable stock as an alternative to maintain flavor.
- Prepare the enchiladas a day in advance by assembling them and storing them covered in the refrigerator until you’re ready to bake, saving time on busy evenings.
- Enhance the dish’s flavor by making your own salsa verde if time allows, adding a fresh and personalized touch to the recipe.
Equipment
- Medium-sized saucepan
- 9×13 inch baking dish/pan
- Nonstick cooking spray (if not already available at home)
