I have a confession. I used to not like avocados. Yes, there- I said it.
and I just shake my head thinking about it now. Because NOW I eat them weekly.
Like, I had NO IDEA what I was missing out on.
But then again there were a lot of foods I didn’t eat- yogurt, chickpea’s, chinese food, the list goes on and on.
I know, I know, don’t beat me up over it.
So, not I make a quick Guacamole every single week and this week I decided to get creative and try them mixed with chicken and cheese. These Avocado Chicken Enchiladas are insanely addicting.
Begin by making the sauce- adding chicken stock, sour cream, salsa verde, and cilantro.
Get it all mixed together.
I used Sargento’s 4 cheese Mexican blend.
Get your avocados peeled, pitted, & diced up.
Lay the corn tortilla down and add all the yummies; chicken, cheese, & avocado.
Roll them all together. |Careful not to overfill| 
Spread cheese all over the top.
Oh man…..look at that amazing cheesy goodness.
There you have it!
You’ve made some amazing Rotisserie Chicken & Avocado Enchiladas!
- 1 rotisserie chicken, all meat taken off & shredded
- 2 cups cheese, shredded mexican blend
- 3 avocados, peeled & diced
- corn tortillas, approx. 10-12
- 2 tsp minced garlic
- 1 Tbsp butter
- 1 Tbsp flour
- 1 1/4 cup chicken stock
- 2 tsp cumin
- 1/2 cup sour cream
- 1 1/2 cups salsa verde
- 1/4-1/2 cup cilantro, chopped
- Preheat oven to 375 F.
- In a saucepan, cook the garlic in the 1 Tbsp butter for just 45 seconds, then stir in 1 Tbsp flour and whisk together.
- Add in chicken broth and cumin. Let cook for 5 minutes.
- Turn off heat and add salsa verde, sour cream, and cilantro and stir together.
- Spread about 1/2 cup of the sauce on the bottom of your baking pan and begin rolling the enchiladas.
- Lay a corn tortilla down and on one side add a little bit of chicken, cheese, and avocado, roll together. (Be careful not to overflow)
- Roll until entire pan in full and/or ingredients are gone.
- Then pour the sauce over top and add the rest of the cheese.
- Bake 15-20 minutes.
Enjoy!
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What a fantastic meal. I love avocados and could eat them daily – I’m very sure they’re wonderful in this dish.
Wow this looks amazing!
I always say ‘avocado makes everything better!’
I’m with you, Crystal. I’ve just recently come to LOVE avocados myself and these enchiladas look wonderful!
This is a yummy vegetarian version of one of my favorite meals!!
I used to hate avocados too, now I love them!