Recipes Chicken And Avocado Enchiladas

Brief and smooth hen and avocado enchiladas included in platy of melted cheese!

Bird and avocado burritos are certainly one of my favorite recipes, and one which I’m making all the time! The fowl and avocado blend is without a doubt exquisite in burritos and its also fantastic in enchiladas!

You in reality can’t move incorrect taking fowl and avocado burritos and smothering them in enchilada sauce and cheese earlier than baking till the cheese has melted! really! It’s that easy! You just take the burritos, area them in a baking dish, pour on an enchilada sauce, sprinkle with cheese and bake!

I love to make a easy salsa verde and avocado ‘enchilada sauce’ but a shop bought green enchilada sauce also works well and it’s extraordinary convenient! if you’re seeking out a family pleasant, quick and clean dinner for busy work nights, these chook and avocado enchiladas can’t be beat!

INGREDIENTS:

• 2 large avocados, diced
• 1 1/2 cups salsa verde
• 1/4 cup cilantro, chopped
• 2 cups cooked chicken, sliced or shredded
• 2 cups Monterey Jack cheese, shredded
• 8 (4-5 inch) tortillas (gluten-free for gluten-free), warmed

INSTRUCTIONS:

1. Blend the salsa verde, 1 avocado and half of the cilantro in a blender or food processor.
2. Blend 1/2 cup of the avocado salsa verde with the ultimate avocado, the bird and half of of the cheese.
3. Unfold 1/2 of the last avocado salsa verde across the lowest of a baking dish.
4. Divide the bird aggregate among the tortillas, rolling them up around the filling before putting them into the baking dish with the seam side down.
5. Pour the final avocado salsa verde over the enchiladas and sprinkle on the final cheese earlier than baking in a preheated 350F/180C oven till the cheese has melted and the facet are bubbling, about 10-15 mins earlier than eliminating from the oven and sprinkling on the ultimate cilantro.

Share this post