Avocado Chicken Enchiladas

$- 2 cups cooked chicken, shredded - 1 cup ripe avocados, mashed - 1 cup shredded cheese (such as cheddar or Monterey Jack) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1/2 cup red onion, finely chopped - 2 cups enchilada sauce (red or green) - 8 small corn or flour tortillas - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving You can swap the cooked chicken for shredded turkey or tofu for a meat-free meal. If you don’t have avocados, try using mashed sweet potatoes for a sweet twist. For cheese, use dairy-free options or feta cheese for a tangy flavor. If you can't find black beans, kidney beans work great too. You can also use any type of tortilla you prefer; whole wheat or spinach tortillas add a fun touch. These enchiladas pack a punch! Each serving has around 450 calories. You get about 25 grams of protein from the chicken and beans. The avocados add healthy fats, which are good for your heart. Each serving also provides fiber from the beans and corn, which aids digestion. If you need to watch sodium, choose low-sodium enchilada sauce for better control. {{ingredient_image_1}} First, gather all your ingredients. You need 2 cups of cooked chicken, shredded. Next, mash 1 cup of ripe avocados in a bowl. You will also need 1 cup of shredded cheese, which can be cheddar or Monterey Jack. Don't forget the black beans; use 1 can, drained and rinsed. Grab 1 cup of corn, fresh or frozen, and 1/2 cup of finely chopped red onion. Lastly, set aside 2 cups of enchilada sauce, either red or green, and 8 small corn or flour tortillas. Now, take a large skillet and heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion. Cook the onion for about 3 minutes, or until it softens. This step adds a nice flavor to your enchiladas. You can smell the onion getting sweet and fragrant. In a big mixing bowl, combine the shredded chicken, mashed avocado, black beans, corn, cumin, garlic powder, salt, and pepper. Mix everything well until it's all combined. Lightly grease a 9x13-inch baking dish. Pour 1/2 cup of enchilada sauce on the bottom. Take a tortilla and place it flat. Spoon about 1/4 cup of the chicken mixture into the center. Sprinkle some cheese on top and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this for all tortillas and filling, lining them up nicely. Once you have all the enchiladas in the dish, pour the rest of the enchilada sauce evenly over them. Sprinkle the remaining cheese on top. Cover the dish with aluminum foil. Bake everything in the oven at 375°F (190°C) for 20 minutes. After that, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. When done, take them out and let them cool a bit. Garnish with fresh cilantro and serve with lime wedges for a fresh touch. To make the best avocado chicken enchiladas, use ripe avocados. They add creaminess. Shred the chicken finely for even filling. When rolling tortillas, make sure to not overfill. This keeps them from breaking. Warm your tortillas before filling. This helps them roll easily. If you use corn tortillas, dip them in warm enchilada sauce to soften them. This adds flavor and prevents tearing. One common mistake is using cold ingredients. Always let your chicken and sauce warm up. Cold ingredients can make your enchiladas soggy. Another mistake is not seasoning enough. Use salt and pepper wisely. Taste your filling before adding it to the tortillas. Also, don’t skip the cilantro garnish. It adds a pop of flavor and color. Serve these enchiladas with lime wedges. The fresh squeeze of lime brightens the dish. You can also add a side of rice or a fresh salad. For extra flavor, drizzle some sour cream on top. You could even add fresh salsa for a kick. Enjoy your meal with friends or family for a fun gathering! Pro Tips Use Fresh Ingredients: Opt for ripe avocados and fresh herbs to enhance the flavor of your enchiladas. Customize the Heat: Add jalapeños or a dash of hot sauce to the filling for a spicy kick. Try Different Cheeses: Experiment with different cheese varieties like pepper jack for a unique flavor profile. Make Ahead: Assemble the enchiladas a day in advance and store them in the refrigerator before baking for easy meal prep. {{image_2}} You can easily make a vegetarian version of these enchiladas. Just swap the chicken with cooked lentils or extra black beans. This keeps the dish hearty and adds protein. Use the same spices for flavor. Add more veggies like bell peppers or zucchini for extra texture. You will still enjoy the creamy avocado and cheese. If you love heat, spice up your enchiladas. Add diced jalapeños or serrano peppers to the chicken and avocado mix. You can also use spicy enchilada sauce. This gives a nice kick to the dish. Top with some hot sauce before serving for even more flavor. Just be careful not to overdo it. For those who can't get enough cheese, this variation is perfect. Add more cheese inside each enchilada. You can use a mix of cheddar and Monterey Jack for depth of flavor. Also, sprinkle extra cheese on top before baking. The result will be a gooey, melty delight. Serve with a side of sour cream for extra creaminess. To keep your enchiladas fresh, store them in an airtight container. Layer parchment paper between each tortilla to avoid sticking. They can stay good in the fridge for up to three days. If you want to enjoy them later, make sure to cool them first before packing. Reheat your enchiladas in the oven for the best results. Preheat the oven to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Heat for about 15-20 minutes. If you're in a hurry, use the microwave. Heat in a microwave-safe dish for 1-2 minutes, checking often. You can freeze the enchiladas before or after baking. If freezing before baking, wrap each one tightly in plastic wrap. Place them in a freezer-safe bag. They can last up to three months. When ready to bake, thaw them overnight in the fridge and bake as directed. If you freeze them after baking, let them cool first and then wrap. They can be reheated straight from frozen, just add extra time in the oven. Yes, you can use other meats. Turkey or beef works well. You could even use pork if you like. Just make sure to cook it fully before adding it to the mix. Shredded meats blend nicely with the avocado and beans. If you want to skip avocados, try using mashed beans. White beans or hummus can add creaminess. You could also use sour cream or Greek yogurt for a tangy taste. Each option gives a different flavor, so pick what you enjoy. To make gluten-free enchiladas, use corn tortillas. They taste great and stay soft. Check your enchilada sauce for gluten. Some brands add flour, so read the label. With these swaps, you can enjoy tasty enchiladas without worry. Cooked avocado chicken enchiladas last about three days in the fridge. Store them in an airtight container. You can also freeze them for up to three months. Just remember to reheat them well before serving. Enjoy the flavors even later! In this blog post, we explored the key ingredients for making delicious enchiladas. I shared step-by-step instructions, helpful tips, and variations to suit every taste. I also covered storing leftovers and addressing common questions. Enchiladas are fun to make and enjoy. With the right ingredients and methods, you can create a mouth-watering dish. Remember to try different variations to keep things fresh! Happy cooking, and enjoy your enchiladas!$

Avocado Chicken Enchiladas

Delicious enchiladas filled with shredded chicken, mashed avocado, and topped with cheese.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup ripe avocados, mashed
1 cup shredded cheese (such as cheddar or Monterey Jack)
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh or frozen)
0.5 cup red onion, finely chopped
2 cups enchilada sauce (red or green)
8 small corn or flour tortillas
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
to taste salt and pepper
for garnish fresh cilantro
for serving lime wedges

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the red onion and cook until softened, about 3 minutes.
In a large mixing bowl, combine the shredded chicken, mashed avocado, black beans, corn, cumin, garlic powder, salt, and pepper. Mix until well incorporated.
Lightly grease a 9x13-inch baking dish. Pour 1/2 cup of enchilada sauce on the bottom to prevent sticking.
To assemble the enchiladas, place a tortilla on a flat surface. Spoon about 1/4 cup of the chicken and avocado mixture into the center of the tortilla, sprinkle some cheese on top, then roll it up tightly.
Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them side by side in the dish.
Once all the enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Remove from the oven and let it cool slightly before serving. Garnish with fresh cilantro and serve with lime wedges.

Notes

Serve with fresh cilantro and lime wedges for added flavor.

Keyword avocado, chicken, enchiladas, Mexican