Lime Avocado Crema Chicken Enchiladas
Lime Avocado Crema Chicken Enchiladas
Ingredients
For the Chicken Filling
- 3 cups cooked chicken, shredded (from about 1 1/2 pounds bone-in chicken breast or 1 rotisserie chicken)
- 1/2 cup yellow onion, finely diced
- 2 garlic, cloves, minced
- 4 ounces canned diced green chiles, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
For the Lime Avocado Crema
- 2 ripe avocados, pitted and scooped
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons water, or more, to thin
- 1/4 teaspoon salt
For Assembling the Enchiladas
- 8 corn tortillas, 6-inch
- 19 ounces green enchilada sauce, (1 large can)
- 1 1/2 cups Monterey Jack cheese, shredded
- as needed cooking spray
For Garnish (Optional)
- as needed fresh cilantro, chopped
- as needed cotija cheese, crumbled
- as needed lime wedges
Instructions
- 1
Preheat your oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray.
⏱️ 5 min•🌡️ 375
- 2
Prepare the Chicken Filling: In a large bowl, combine the shredded cooked chicken, diced yellow onion, minced garlic, undrained diced green chiles, chili powder, ground cumin, salt, and black pepper. Mix well to combine all ingredients evenly. Stir in 1 cup of shredded Monterey Jack cheese.
⏱️ 10 min
- 3
Prepare the Lime Avocado Crema: In a blender or food processor, combine the pitted and scooped avocados, sour cream, fresh lime juice, chopped fresh cilantro, 2 tablespoons of water, and 1/4 teaspoon of salt. Blend until completely smooth and creamy, adding more water 1 tablespoon at a time if needed to reach a pourable consistency. Set aside.
⏱️ 5 min
- 4
Warm the Tortillas: Pour about 1/2 cup of the green enchilada sauce into a shallow dish. Briefly dip each corn tortilla into the sauce (or microwave tortillas wrapped in a damp paper towel for 30-60 seconds) to make them pliable and prevent cracking during rolling.
⏱️ 5 min
- 5
Assemble the Enchiladas: Spread about 1/2 cup of the green enchilada sauce on the bottom of the prepared baking dish. For each tortilla, place about 1/4 to 1/3 cup of the chicken filling down the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
⏱️ 10 min
- 6
Bake the Enchiladas: Pour the remaining green enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 1/2 cups of shredded Monterey Jack cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375
- 7
Serve: Remove the baking dish from the oven. Let the enchiladas rest for 5 minutes before serving. Drizzle generously with the prepared Lime Avocado Crema. Garnish with fresh chopped cilantro, crumbled cotija cheese, and lime wedges, if desired. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lime Avocado Crema Chicken Enchiladas
Ingredients
For the Chicken Filling
- 3 cups cooked chicken, shredded (from about 1 1/2 pounds bone-in chicken breast or 1 rotisserie chicken)
- 1/2 cup yellow onion, finely diced
- 2 garlic, cloves, minced
- 4 ounces canned diced green chiles, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
For the Lime Avocado Crema
- 2 ripe avocados, pitted and scooped
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons water, or more, to thin
- 1/4 teaspoon salt
For Assembling the Enchiladas
- 8 corn tortillas, 6-inch
- 19 ounces green enchilada sauce, (1 large can)
- 1 1/2 cups Monterey Jack cheese, shredded
- as needed cooking spray
For Garnish (Optional)
- as needed fresh cilantro, chopped
- as needed cotija cheese, crumbled
- as needed lime wedges
Instructions
- 1
Preheat your oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray.
⏱️ 5 min•🌡️ 375 - 2
Prepare the Chicken Filling: In a large bowl, combine the shredded cooked chicken, diced yellow onion, minced garlic, undrained diced green chiles, chili powder, ground cumin, salt, and black pepper. Mix well to combine all ingredients evenly. Stir in 1 cup of shredded Monterey Jack cheese.
⏱️ 10 min - 3
Prepare the Lime Avocado Crema: In a blender or food processor, combine the pitted and scooped avocados, sour cream, fresh lime juice, chopped fresh cilantro, 2 tablespoons of water, and 1/4 teaspoon of salt. Blend until completely smooth and creamy, adding more water 1 tablespoon at a time if needed to reach a pourable consistency. Set aside.
⏱️ 5 min - 4
Warm the Tortillas: Pour about 1/2 cup of the green enchilada sauce into a shallow dish. Briefly dip each corn tortilla into the sauce (or microwave tortillas wrapped in a damp paper towel for 30-60 seconds) to make them pliable and prevent cracking during rolling.
⏱️ 5 min - 5
Assemble the Enchiladas: Spread about 1/2 cup of the green enchilada sauce on the bottom of the prepared baking dish. For each tortilla, place about 1/4 to 1/3 cup of the chicken filling down the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
⏱️ 10 min - 6
Bake the Enchiladas: Pour the remaining green enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 1/2 cups of shredded Monterey Jack cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375 - 7
Serve: Remove the baking dish from the oven. Let the enchiladas rest for 5 minutes before serving. Drizzle generously with the prepared Lime Avocado Crema. Garnish with fresh chopped cilantro, crumbled cotija cheese, and lime wedges, if desired. Serve hot.
⏱️ 5 min