Here’s a more casual, reader-friendly version of the recipe:
Chicken Enchiladas with Avocado Cream Sauce
This meal is a total crowd-pleaser, perfect for a laid-back weeknight dinner. It’s all about delicious chicken enchiladas topped with an out-of-this-world avocado cream sauce. If you’re an avocado lover, this one’s for you!
As a bonus, it goes perfectly with popular sides like Summer Corn Salad, Black Bean and Corn Salad, and Grilled Mexican Street Corn. You’re in for a flavor-packed meal!
The Recipe
This enchilada recipe was a hit with my family, even with the picky eaters! Drizzle that avocado sauce on top and get ready for a taste sensation. You’re going to want to add this one to your regular dinner rotation.
The recipe makes a lot of sauce, so feel free to use the leftover dressing on your salad. Just serve these enchiladas up with some homemade tortilla chips and guacamole, and you’ve got a hearty dinner right there!
Ingredients
You’re going to need some staple ingredients for the enchiladas and the avocado cream sauce, including unsalted butter, all-purpose flour, chicken broth, sour cream, cumin, salt, garlic powder, pepper, ripe avocados, fresh cilantro, lime juice, olive oil, onion, poblano peppers, jalapeno pepper, flour tortillas, cooked chicken, and Monterrey Jack Cheese. And if you’re feeling fancy, garnish with fresh cilantro, purple onions, and feta cheese.
Cooking Steps
Making these enchiladas is a breeze, and you can have them ready in about 40 minutes. First, you’ll need to create a roux with butter and flour for the avocado sauce, then blend in the rest of the ingredients until smooth. For the enchiladas, sauté your veggies, assemble the enchiladas with the sauce, veggie mixture, chicken, and cheese, and then bake until heated through. Garnish as you like!
FAQs
Wondering about variations or how to get your enchiladas crispy? No worries, I’ve got you covered. You can use different meats instead of chicken, and for that irresistible crispy texture, lightly fry your tortillas in oil before assembling your enchiladas.
Storing the Enchiladas
You can store any leftovers in the fridge for 4-5 days or prepare them in advance and freeze up to 3 months. When you’re ready to enjoy them, thaw in the fridge overnight and bake as usual.
More Enchilada Recipes
If you enjoy this one, I’ve got more delicious enchilada recipes for you to try, including Honey Lime Chicken Enchiladas, Buffalo Chicken Enchiladas, Salsa Verde Beef and Mushroom Enchiladas, and Vegetarian Enchiladas with Black Bean and Sweet Potato. Enjoy!
Chicken Enchiladas with Avocado Cream Sauce Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
See the original recipe post for the full ingredient list and cooking instructions. Enjoy!