Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Recipe By Linda

A fresh and creamy twist on classic enchiladas using ripe avocados, tender chicken, and tangy lime in a flavorful homemade sauce.

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Prep Time 20

Cook Time 25

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 480

- **For the Chicken Filling:**

- 2 cups cooked shredded chicken

- 1/2 cup sour cream

- 1/2 cup shredded Monterey Jack cheese

- 1/2 tsp garlic powder

- Salt and pepper to taste

- **For the Avocado Sauce:**

- 2 ripe avocados

- 1/2 cup sour cream

- 1/2 cup chicken broth

- 1/4 cup fresh cilantro

- 2 tbsp lime juice

- 1 garlic clove

- Salt to taste

- **For the Enchiladas:**

- 8 flour tortillas

- 1/2 cup shredded Monterey Jack cheese (for topping)

- Chopped cilantro and diced tomatoes (for garnish)

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. Mix chicken filling ingredients in a bowl.

3. Blend all avocado sauce ingredients until smooth.

4. Spread some sauce on the bottom of the dish.

5. Fill and roll each tortilla with chicken mixture; place seam-side down.

6. Pour sauce over enchiladas and top with cheese.

7. Bake 20–25 minutes until bubbly. Garnish and serve.

For a gluten-free version, use corn tortillas. To make ahead, prepare and refrigerate unbaked enchiladas for up to 24 hours.