Chicken Enchiladas in Creamy Avocado SauceRecipe preview on Faxo
Recipe

Description
Your family or guests will love these chicken enchilades. They are made with a creamy avocado sauce that is to die for. Serve them with a side of your favorite rice, if desired.
Ingredients
- 1 c. chicken broth/stock
- 1 c. salsa verde
- 1/2 c. sour cream or Greek yogurt
- 4 avocados, peeled and pits removed (2 for sauce and 2 for stuffing)
- 1 clove garlic, minced
- 1 t. cumin
- salt, to taste
- black pepper, to taste
- 1 handful cilantro
- freshly squeezed juice from 1/2 of a lime (about 3 T.)
- 4 c. cooked shredded chicken, from about 3 large breasts (or store bought Rotisserie or leftover)
- 2 green onions, sliced
- freshly chopped Jalapeno, optional
- 2 c. Cheddar cheese, shredded
- 2 c. Monterey Jack cheese, shredded
- 8 corn or flour tortillas
Steps
- Preheat oven to 350 degrees.
- Puree the chicken broth/stock, salsa verde, sour cream, 2 avocados, garlic, cumin, salt, pepper, cilantro and lime juice in a blender or food processor until smooth.
- Stir together half of the sauce with the chicken, 1 chopped avocado, green onions and half of the cheese.
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