Chicken and avocado enchiladas in creamy avocado sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Step 2

In a large mixing bowl, combine the cooked chicken, diced avocado, shredded Monterey Jack cheese, chopped cilantro, chopped green onions, ground cumin, chili powder, salt, and pepper. Mix until well combined.

Step 3

Warm the flour tortillas in the microwave for about 20-30 seconds to make them pliable.

Step 4

Spoon the chicken and avocado mixture evenly onto each tortilla, then roll them up and place them seam-side down in the prepared baking dish.

Step 5

Pour the enchilada sauce over the top of the rolled enchiladas, making sure to cover them evenly.

Step 6

Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.

Step 7

Remove from the oven and let cool for a few minutes before serving.

Step 8

Drizzle the enchiladas with sour cream and sprinkle with chopped cilantro. Serve with lime wedges on the side.