Ohhh how I wish I had a better picture of these enchiladas, because holy cow are they delicious. And this picture just does not do it justice. Usually when this happens I end up not posting a recipe because let’s face it, we eat with our eyes when we are surfing through food blogs. This time, however, I just couldn’t not post. They’re mmm-tastic, I tell ya!
The enchilada sauce is green instead of the traditional red enchilada sauce, and is made from a mixture of green chiles, spices, sour cream, and avocados. The avocados are such a good addition and make it super creamy. The addition of a couple cups of cheese doesn’t hurt, either.
To make this a quick weeknight meal you can use rotisserie chicken or pre-cook your chicken before-hand, and make the avocado cream ahead of time. Then when it comes time to cook dinner, all you need to do is assemble and bake! If you do this, you might want to add 5 minutes to your baking time, to make sure everything is all nice and melty-gooey on the inside.
These Chicken Enchiladas with Avocado Cream is definitely a family pleaser, and Marc said he wouldn’t mind eating this every week!
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