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avocado cream chicken enchiladas

Ingredients

for the avocado cream:

  • 1 tablespoon salted butter
  • 2 4 oz cans green chiles
  • 2 cloves garlic minced
  • 1 tablespoon flour
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • 1 cup chicken broth
  • ½ cup sour cream
  • ¼ cup chopped cilantro
  • 2 avocados

for the filling:

  • 3 chicken breasts cooked and shredded
  • 2-3 cups Monterey Jack cheese
  • 8-10 6- inch flour tortillas
  • additional avocado slices and cilantro for topping

Instructions

  • Preheat oven to 375 degrees F. Spray 9x13" pan with cooking spray, and set aside.
  • In medium skillet, melt butter over medium-high heat. Add green chiles and garlic and cook for 1 minute. Add flour, stirring constantly, and cooking another minute.
  • Add cumin, salt, and chicken broth and bring to a boil. Lower heat and add sour cream and cilantro, stirring until smooth.
  • Add green chile mixture and avocados to a blender and puree until smooth.
  • Add ¾ cup of sauce to bottom of prepared dish. Prepare enchiladas by spreading 1-2 tablespoons of cream sauce along with chicken and cheese in the middle of each tortilla. Roll up tightly and place seam down in pan. Pour all but ½ cup of remaining avocado cream sauce on top of enchiladas then sprinkle with remaining cheese.
  • Bake in preheated oven for 15-20 minutes, until bubbling. I also put the broiler on for a minute to get the top nice and golden brown. Let sit for a few minutes before serving.
  • Drizzle rest of avocado cream on top and serve topped with a couple slices of avocado. Enjoy!