Tired of the same old dinner routine? Craving a flavorful, healthy, and satisfying meal that's surprisingly easy to make? Then look no further! These luscious Chicken and Avocado Enchiladas are the perfect answer. They're bursting with fresh flavors, a delightful mix of creamy avocado and savory chicken, all wrapped in warm corn tortillas for a truly comforting and delicious experience. This recipe is perfect for busy weeknights, impressing guests, or simply treating yourself to a homemade, healthy meal. Get ready to enjoy a quick dinner idea that’s both satisfying and good for you!
Ingredients:
This easy recipe uses readily available ingredients, making it perfect for those busy weeknights.
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For the Chicken Filling:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cooked and shredded (you can use rotisserie chicken for an even quicker option!)
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
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For the Avocado Cream Sauce:
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt (for a lighter option)
- 2 tbsp lime juice
- 1 tbsp cilantro, chopped
- Salt and pepper to taste
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Other Ingredients:
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese (optional)
Instructions:
Follow these simple steps for a perfect homemade meal.
Step 1: Prepare the Chicken Filling:
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant. Add shredded chicken, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through and flavors have melded.
Step 2: Make the Avocado Cream Sauce:
While the chicken filling simmers, prepare the avocado cream sauce. Combine avocado, sour cream (or yogurt), lime juice, cilantro, salt, and pepper in a food processor or blender. Blend until smooth and creamy. Adjust seasonings to your liking. If the mixture is too thick, add a tablespoon of water at a time until you reach your desired consistency.
Step 3: Assemble the Enchiladas:
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Warm the corn tortillas according to package directions – either in a microwave, oven, or dry skillet. This makes them more pliable and less likely to break. Fill each tortilla with about 1/4 cup of the chicken filling. Roll up tightly and place seam-down in the prepared baking dish.
Step 4: Bake and Serve:
Pour the avocado cream sauce evenly over the enchiladas. Sprinkle with Monterey Jack and cheddar cheese (if using). Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. Let stand for a few minutes before serving.
Cooking Tips and Variations:
- For extra flavor, add a pinch of cayenne pepper to the chicken filling for a little kick.
- Feel free to experiment with different cheeses. Queso fresco or pepper jack would also be delicious.
- If you don't have a food processor, you can mash the avocado with a fork and stir in the remaining ingredients for the avocado cream sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Fat: 20-25g Carbohydrates: 25-30g
This delicious and healthy recipe is a perfect example of how easy and satisfying homemade cooking can be. Enjoy your luscious Chicken and Avocado Enchiladas!