Spicy Avocado Chicken Enchiladas are a classic Mexican recipe that I know you will love. Cheesy chicken enchiladas – baked to crispy, bubbly perfection – are a fabulous dinner with a bit of a kick!
Cinco de Mayo is always one of my favorite holidays. Growing up Cinco De Mayo was a guaranteed good time with more drinks than one should have on a Tuesday. Keep in mind, I lived in Texas -which is like 50% Mexican & 25% cows- so it was almost impossible to avoid one of the 500 parties on that day. Even my friends who were Cuban or Puerto Rican would wear the Mexican flag’s colors and get down for Cinco De Mayo.
Then I moved to Florida…and some of the local “authentic Mexican” restaurants will have drink specials and maybe one person will be wearing one of those gaudy flashing shot glass necklaces. So instead, Jorge (the Puerto Rican) and Jessica (the white girl) pretend to be Mexican and have a big feast…and one too many Tequila drinks. :-)
I really hope you give these Spicy Avocado Chicken Enchiladas a chance…they are seriously one of my favorites! The sauce has a divine slow heat from the serrano pepper and a creamy texture from the sour cream. I really do love that sauce, but the best part has to be the bites of warm avocado inside the enchiladas! If you pick up a rotisserie chicken for the meat, these enchiladas come together extremely fast and will go perfectly with your celebratory margarita!
Spicy Avocado Chicken Enchiladas
- 1 tablespoon butter
- 1 Serrano pepper, minced
- 2 garlic cloves, minced
- 1 tablespoon flour
- 1 cup chicken stock
- 1 teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ¼ cup chopped cilantro
- 1 cup salsa verde, homemade or store bought
- ½ cup sour cream
- 3 cups cooked and shredded chicken
- 8 oz Monterrey Jack Cheese, shredded & divided
- 1 small yellow onion, chopped
- 3 avocados, peeled and chopped
- 8-10 flour or corn tortillas
- Preheat oven to 375°F. Spray/grease a 9×13 baking dish, set aside.
- In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes.
- Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
- Add 3/4 cup sauce to the bottom of the prepared baking dish. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish.
- Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.
Disclosure: I received some delicious Cabot cheeses, but I was not compensated to write this post.
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