Spicy Avocado Chicken Enchiladas

Embrace your love of avocado with these spicy enchiladas packed with 3 whole avocados!

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Did you ever try the cream cheese chicken enchiladas I posted? They are the #1 most viewed recipe on this blog of mine, so it seems as though you should if you have not yet. But before I send you away, focus on this new enchilada recipe I am sharing with you today.

It is another deliciously creamy enchilada, but this one is packed with avocado and some spicy serrano pepper! Do you think it could be a serious contender for the future #1 spot? I certainly enjoyed it and the leftovers :-).

If you are not into spicy things, seed the serrano pepper or use a jalapeno (which is less spicy), and use mild salsa verde instead of medium. I think these could also be prepared ahead of time, but I did not try it out for myself yet.

I have however also made these with leftover pork carnitas. You could really use any shredded meat, or how about jackfruit fort a vegetarian option?

Post updated 5/6/20, photo above is the original.

SPICY AVOCADO CHICKEN ENCHILADAS

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Yield: 4-6 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

SAUCE

• 2 Tbsp unsalted butter, divided
• 1 serrano or jalapeno pepper, minced (remove seeds for less heat)
• 2 garlic cloves, minced
• 1 Tbsp all-purpose flour
• 1 cup chicken stock
• 1 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro, plus more for garnish
• 1 cup medium salsa verde
• 1/2 cup fat free plain Greek yogurt or sour cream

ENCHILADAS

• 3 cups chopped cooked chicken breasts *
• 8 oz. Monterrey Jack cheese, shredded & divided
• 1 small yellow onion, chopped
• 3 avocados, peeled and chopped
• 8 flour tortillas

Directions

1. Preheat oven to 375 degrees. Grease a 9×13 baking dish, set aside.
2. In a medium sauce pan over medium-high heat, melt 1 tablespoon of butter. Add pepper and garlic and saute for 1 minute, remove with a slotted spoon and set aside.
3. Add remaining tablespoon of butter to the same pan to melt. Stir in flour, whisking constantly, and cook for 2 minutes or until slightly toasted.
4. While continuing to whisk, slowly add the chicken broth until smooth. Add cumin, salt and pepper, stir, bring to a boil then reduce to a simmer. Stir in Greek yogurt, salsa verde, and cilantro. Cook until heated through then remove from heat.
5. Add 3/4 cup sauce to the bottom of the prepared pan. In a large bowl, combine chicken, 3/4 of the cheese, onion, and avocado**. Place mixture into the center of each tortilla and roll, placing seam-side down in the dish.
6. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling and lightly brown on top. Serve immediately garnished with cilantro.

Notes

* I have also used pork carnitas in this recipe. ** If you prefer the avocado not be cooked, you can omit the avocado from the filling and serve it on top instead.

Source: Adapted slightly from The Novice Chef.

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