Are you craving a vibrant, healthy, and utterly delicious meal that's surprisingly easy to make? Then look no further! These Chicken and Avocado Enchiladas in a creamy avocado sauce are the perfect answer. Forget heavy, cheesy enchiladas; this recipe delivers a fresh, satisfying, and surprisingly light meal that’s perfect for a quick weeknight dinner or a fun weekend gathering. Get ready to impress your friends and family with this simple yet elegant dish. This recipe is packed with flavor and texture, offering a delightful blend of creamy avocado, juicy chicken, and warm tortillas. Let’s get cooking!
Ingredients:
For the Chicken Filling:
- 1 lb boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
- 1/2 cup chopped red onion
- 1/2 cup chopped cilantro
- 1/4 cup chopped green bell pepper
- 1 jalapeño, seeded and minced (optional, for a little heat!)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Creamy Avocado Sauce:
- 2 ripe avocados
- 1/2 cup chicken broth
- 1/4 cup lime juice
- 2 tablespoons sour cream or Greek yogurt
- 1 clove garlic, minced
- Salt and pepper to taste
For the Enchiladas:
- 12 corn or flour tortillas
- 1 cup shredded Monterey Jack cheese (optional, for extra richness)
Instructions:
Get Started:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Prepare the Chicken Filling:
- In a medium bowl, combine the shredded chicken, red onion, cilantro, bell pepper, jalapeño (if using), chili powder, cumin, salt, and pepper. Mix well to combine.
Make the Creamy Avocado Sauce:
- In a blender or food processor, combine the avocados, chicken broth, lime juice, sour cream (or yogurt), garlic, salt, and pepper. Blend until completely smooth and creamy.
Assemble the Enchiladas:
- Spoon a generous amount of the chicken mixture into each tortilla. Top with a sprinkle of Monterey Jack cheese, if desired.
- Roll up the tortillas tightly and place them seam-down in the prepared baking dish.
- Pour the creamy avocado sauce evenly over the enchiladas, ensuring they are well coated.
Bake and Serve:
- Bake for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
- Let cool slightly before serving. Garnish with extra cilantro and a dollop of sour cream or Greek yogurt, if desired.
Tips for the Best Chicken and Avocado Enchiladas:
- For even quicker preparation, use pre-cooked rotisserie chicken.
- Adjust the amount of jalapeño to control the spice level. If you prefer a milder dish, omit it altogether.
- Don’t overfill the tortillas, or they may burst during baking.
- If your avocado sauce is too thick, add a little more chicken broth to reach your desired consistency.
- For a vegetarian option, substitute the chicken with black beans or sweet potatoes.
Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the chicken filling or the avocado sauce.
- Add some veggies: Incorporate other vegetables like corn, mushrooms, or zucchini into the chicken filling.
- Cheese it up: Experiment with different types of cheese, such as cheddar, queso fresco, or pepper jack.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used and serving size. For a more accurate nutritional breakdown, use a nutrition calculator and input your specific ingredient quantities. However, this recipe generally provides a healthy balance of protein, healthy fats, and fiber.
This recipe offers a healthy and delicious twist on a classic dish, making it a perfect addition to your repertoire of easy recipes, quick dinner ideas, and healthy meals. The homemade cooking experience is rewarding, and these enchiladas are guaranteed to become a family favorite! Enjoy!