Enchiladas with Avocado Cream Sauce
Elevate your weeknight dinner game with these irresistible Enchiladas with Avocado Cream Sauce! Featuring tender corn tortillas stuffed with your choice of savory shredded chicken or hearty black beans, these enchiladas are smothered in a luxuriously creamy avocado sauce infused with fresh lime juice, garlic, and a hint of cumin. Topped with melted cheese and baked to golden perfection, this dish is a flavor-packed combination of zesty, rich, and comforting. Ready in just under 45 minutes, it’s an easy-to-make recipe perfect for busy nights or entertaining guests. Pair it with a fresh side salad or your favorite rice for a truly satisfying meal. Healthy, flavorful, and vegetarian-friendly with a simple swap, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 2 cups Cooked shredded chicken (or black beans for vegetarian)
- 1 cup Shredded cheese (cheddar or Monterey Jack)
- 0.25 cup Chopped green onions
- 0.25 cup Chopped fresh cilantro
- 2 pieces Avocados (ripe)
- 0.5 cup Sour cream
- 0.5 cup Chicken or vegetable broth
- 2 tablespoons Fresh lime juice
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cooking oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking oil or non-stick spray.
In a large mixing bowl, combine the shredded chicken (or black beans), half of the shredded cheese, chopped green onions, and cilantro. Stir together and set the filling mixture aside.
In a blender or food processor, add the avocados, sour cream, chicken or vegetable broth, lime juice, minced garlic, ground cumin, salt, and black pepper. Blend until smooth and creamy. Adjust the seasoning to taste and set the avocado cream sauce aside.
Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Place about 2–3 tablespoons of the filling mixture into the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the avocado cream sauce evenly over the enchiladas to cover completely, and sprinkle the remaining shredded cheese over the top.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes before serving.
Garnish with additional chopped cilantro or green onions if desired, and serve warm with rice or a side salad.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 3.1 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 327 mg | 25% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
