Go Back
A baking dish of creamy chicken enchiladas topped with melted Monterey Jack cheese and a bright green avocado cilantro sauce.

Creamy Chicken Enchiladas with Avocado Cilantro Sauce

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 620
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken breast, shredded
  • 2 cups Monterey Jack cheese, shredded and divided
  • 8 corn tortilla s
  • 1/2 cup sour cream
  • 4 oz canned diced green chiles, drained
  • 2 ripe avocados , pitted and peeled
  • 1/2 cup fresh cilantro leaves, packed
  • 2 tbsp lime juice
  • 1/2 cup chicken broth
  • 2 cloves garlic , minced
  • 1/2 tsp kosher salt

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, sour cream, and green chiles until well incorporated.
  3. In a high-speed blender, combine the avocados, cilantro, lime juice, chicken broth, garlic, and salt. Process until a smooth, pourable sauce consistency is achieved.
  4. Warm the corn tortillas in a microwave or dry skillet for 15 seconds until pliable to prevent cracking.
  5. Place approximately 1/3 cup of the chicken filling into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
  6. Pour the avocado cilantro sauce evenly over the assembled enchiladas, ensuring all edges are covered to prevent drying.
  7. Top with the remaining 1 cup of Monterey Jack cheese.
  8. Bake for 20 to 25 minutes until the cheese is melted and bubbling at the edges.
  9. Let rest for 5 minutes to set before serving.