You are a fan of Mexican food, right? Enchiladas as well? Probably so is my guess. Well this is a new twist that you will not understand why you have not had it before. Chicken and avocado's mixed and topped with a creamy avocado sauce.
Ingredients:
- 1 cup chicken broth
- 1 cup salsa verde
- 1/2 cup sour cream or greek yogurt
- 4 avocados
- 1 jalapeno, coarsely chopped
- 2 cloves garlic
- 1 tsp cumin
- 1 handful cilantro
- 1/2 lime, juiced
- 4 cups cooked shredded chicken (I used a roasted chicken from the store)
- 2 green onions, chopped
- 2 cups cheddar cheese, shredded
- 2 cups monterey jack cheese, shredded
- 8 7inch tortillas
Directions:
- Preheat the oven to 350F.
- Puree the chicken broth, salsa verde, sour cream, 2 avocados, jalapeno, garlic, cumin, salt & pepper, cilantro and lime juice in a blender or food processor.
- Mix 1/2 of the sauce (above) with the chicken, 2 avocados, green onions, 1 cup cheddar & 1 cup monterey jack.
- Coat the bottom of a 9x13 baking dish with some of the sauce. Wrap the chicken and avocado mixture in the tortillas and place them in the baking dish.
- Top the enchiladas with the remaining sauce and both cheeses.
- Bake in the oven until the cheese has melted and is bubbling, about 15-20 minutes.