Chicken Enchiladas with Avocado Cream Sauce are a delicious and comforting meal that is easy to prepare. Combining tender chicken, flavorful vegetables, and a rich avocado cream sauce, this dish is sure to please everyone at the table. Perfect for a family dinner or a special gathering, these enchiladas are as fun to make as they are to eat.
Why Make This Recipe
There are many reasons to make Chicken Enchiladas with Avocado Cream Sauce. First, this dish is packed with flavor, thanks to the mix of spices and fresh ingredients. Second, it is versatile, allowing you to customize it to your taste. Using rotisserie chicken saves time and effort, making this recipe perfect for busy weeknights. Finally, the creamy avocado sauce adds a unique twist that sets this dish apart from traditional enchiladas.
How to Make Chicken Enchiladas with Avocado Cream Sauce
Ingredients:
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 2 cups chicken broth
- 3/4 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 California avocados (peeled and pitted)
- 1/2 cup chopped fresh cilantro
- Juice of one lime
- 2 tablespoons olive oil
- 1 medium white or yellow onion (peeled and thinly sliced)
- 2 poblano peppers (stemmed and thinly sliced)
- 1 jalapeño pepper (finely diced)
- 8-10 flour tortillas
- 4 cups shredded cooked chicken (rotisserie works best)
- 2-3 cups Monterrey Jack cheese
- Fresh cilantro, red onion (chopped), feta cheese (for serving)
Directions:
Avocado Cream Sauce:
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the flour and stir for about 1 minute.
- Slowly whisk in the chicken broth, cooking until the sauce thickens.
- Remove from heat and stir in sour cream, cumin, salt, garlic powder, and pepper.
- In a blender, combine avocados, cilantro, and lime juice. Blend until smooth.
- Mix the avocado blend into the sauce and set aside.
Chicken Enchiladas:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add sliced onion, poblano peppers, and jalapeño. Sauté until soft.
- In a large bowl, mix the cooked chicken with the sautéed vegetables.
- Place about 1/3 cup of the chicken mixture into each tortilla. Roll them up and place in a greased baking dish.
- Pour the avocado cream sauce over the enchiladas, then sprinkle with Monterrey Jack cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
How to Serve Chicken Enchiladas with Avocado Cream Sauce
Serve the Chicken Enchiladas hot from the oven, topped with fresh cilantro, chopped red onion, and crumbled feta cheese. You can add some extra avocado slices or a dollop of sour cream on the side for added flavor. A fresh salad or some chips and salsa make great accompaniments.
How to Store Chicken Enchiladas with Avocado Cream Sauce
To store leftovers, let the enchiladas cool completely. Place them in an airtight container in the refrigerator for up to 3 days. You can also freeze the enchiladas before baking for a quick meal later. Just cover them well and they can last in the freezer for up to 3 months. When you’re ready to eat, bake from frozen, adding extra cooking time.
Tips to Make Chicken Enchiladas with Avocado Cream Sauce
- For extra flavor, marinate the chicken with spices before cooking.
- Use fresh ingredients for the best taste.
- Feel free to add more veggies or swap the chicken for beef or beans.
- If you love spice, add more jalapeño or even some hot sauce to the avocado cream sauce.
Variation (if any)
You can easily modify this recipe to suit your tastes. Consider using corn tortillas for a gluten-free option or swapping in different types of cheese, like cheddar or pepper jack. You can also experiment with different proteins, such as ground turkey or shredded beef, for a unique twist.
FAQs
Q1: Can I use other proteins instead of chicken?
A1: Yes! You can use shredded beef, turkey, or even black beans for a vegetarian option.
Q2: How do I make the enchiladas spicier?
A2: Add more jalapeño or include some diced serrano peppers in the filling. You can also use a hotter cheese.
Q3: Can I prepare these enchiladas ahead of time?
A3: Absolutely! You can assemble the enchiladas ahead of time, cover them, and store them in the refrigerator overnight before baking.
Chicken Enchiladas with Avocado Cream Sauce
Ingredients
Avocado Cream Sauce
- 2 tablespoons unsalted butter For the sauce
- 2 tablespoons all-purpose flour To thicken the sauce
- 2 cups chicken broth For the sauce
- 3/4 cup sour cream Adds creaminess
- 1/2 teaspoon cumin For flavor
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 California avocados peeled and pitted For the cream sauce
- 1/2 cup chopped fresh cilantro For the cream sauce
- 1 lime Juice of one For flavor
Enchiladas
- 2 tablespoons olive oil For sautéing vegetables
- 1 medium white or yellow onion Peeled and thinly sliced
- 2 poblano peppers stemmed and thinly sliced
- 1 jalapeño pepper finely diced Adjust spice to taste
- 4 cups shredded cooked chicken Rotisserie works best
- 2-3 cups Monterrey Jack cheese For topping
- Fresh cilantro, red onion, feta cheese For serving
Instructions
Avocado Cream Sauce
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the flour and stir for about 1 minute.
- Slowly whisk in the chicken broth, cooking until the sauce thickens.
- Remove from heat and stir in sour cream, cumin, salt, garlic powder, and pepper.
- In a blender, combine avocados, cilantro, and lime juice. Blend until smooth.
- Mix the avocado blend into the sauce and set aside.
Chicken Enchiladas
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add sliced onion, poblano peppers, and jalapeño. Sauté until soft.
- In a large bowl, mix the cooked chicken with the sautéed vegetables.
- Place about 1/3 cup of the chicken mixture into each tortilla. Roll them up and place in a greased baking dish.
- Pour the avocado cream sauce over the enchiladas, then sprinkle with Monterrey Jack cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
