My husband loves Mexican food and will devour almost anything that contains a tortilla. I was getting a little tired of making the same old enchiladas though, so I thought I would give this recipe a shot, and now I think it will become a staple in our household.
Chicken and Avocado Enchiladas
Adapted from So Tasty So Yummy
½ teaspoon garlic powder
1 teaspoon cilantro
1 teaspoon cumin
½ jalapeno, minced
juice from ½ lime
1 large chicken breast, cooked and shredded (I cooked mine in the crockpot with Chicken Broth so it was ready to throw together when I got home from work)
½ cup shredded Colby jack cheese
2 avocadoes, pitted and diced
1 jar salsa verde
6 flour tortillas
¼ cup shredded Colby jack cheese
Preheat the oven to 350 degrees. Line an oven proof dish with 2 tablespoons of the green salsa. In a medium bowl, combine the garlic powder, cumin, cilantro, jalapeno, lime juice, chicken and ½ cup of the cheese. Stir well to combine. Add the avocado and toss gently to combine. Microwave the tortillas for ~30 seconds to soften. Fill each tortilla with the chicken mixture, roll each up and place seam side down in the prepared dish. After all the tortillas have been rolled, pour the remaining tomatillo sauce over top. Top with ¼ cup cheese. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 15 minutes more. Serve.
These enchiladas were amazing. The salsa verde and the jalapeno gave these enchiladas quite the kick, but the creaminess of the avocado balanced everything so that your mouth wasn't suffering. We did add an extra avocado to the recipe but only because we love avocados, you could easily just put one in there and they'd still be amazing. Between all of the spices and the lime juice, they had amazing flavor and you could definitely distinguish all of the different ingredients. Definitely a must try!