Tangy Avocado and Cilantro Chicken Enchiladas
In two years of cooking, I’ve made A LOT of stuff.
Hundreds of dishes.
Some were just alright. Most were pretty tasty. A couple were
inedible.
But only a select few have been really excellent.
And in my mind, these enchiladas were freaking amazing.
Like, I want to eat them at least once a week, amazing.
Something about the way the avocado melts together with the
chicken makes them so decadent and delicious.
I’ll let the pictures do the rest of the talking.
You will need…
1 pound chicken tenders (or chicken breasts cut into pieces)
1 tablespoon olive oil (drizzled on the chicken for grilling or in the pan for cooking it in a pan)
Salt and pepper to taste
2 avocados, diced
1/2 cup cilantro leaves, plus more for garnish
1/4 cup greek yogurt
Juice of 2 limes
1 teaspoon cumin
12 flour tortillas (I know making enchiladas with flour tortillas is co
nsidered weird to some, but trust me on this one)
2 cups Mexican blend cheese, plus extra for garnish
1 tomato, diced (optional garnish)
Preheat your oven to 350 degrees F.
Start by heating either your grill or a pan over medium heat and season the chicken well with salt and pepper. If you are grilling your chicken, make sure you lightly brush your chicken with olive oil so it doesn't stick. If you are cooking in a pan, heat the olive oil in the pan until it is hot and add the chicken.
Grill for about 4 minutes a side, flipping once to ensure good grill marks.
When the chicken is cooked through, set aside till it has cooled.
After the chicken has cooled, use 2 forks to shred the chicken and add it to a medium sized bowl.
Add to chicken the avocado, 1/2 cup cilantro, greek yogurt, lime juice and cumin and mix very well.
Add in 1/2 cup of the cheese blend and lightly combine it.
Spoon about 3 tablespoons of the chicken mixture into the middle of a tortilla and roll it up.
Place it in a lightly greased 9x13 baking dish and continue this process until all the tortillas have been filled.
Cover the enchiladas with the remaining cheese and the enchilada sauce.
Bake the enchiladas for 25 minutes.
Remove for the oven and serve with a little cheese, cilantro and tomato garnish.
Drool. Double Drool.
Love and Beer Floats
Angela
Tangy Avocado and Cilantro Chicken Enchiladas
1 pound chicken tenders (or chicken breasts cut into pieces)
1 tablespoon olive oil (drizzled on the chicken for grilling or in the pan for cooking it in a pan)
Salt and pepper to taste
2 avocados, diced
1/2 cup cilantro leaves, plus more for garnish
1/4 cup greek yogurt
Juice of 2 limes
1 teaspoon cumin
12 flour tortillas (I know making enchiladas with flour tortillas is considered weird to some, but trust me on this one)
2 cups Mexican blend cheese, plus extra for garnish
1 tomato, diced (optional garnish)
Preheat your oven to 350 degrees F.
Start by heating either your grill or a pan over medium heat and season the chicken well with salt and pepper. If you are grilling your chicken, make sure you lightly brush your chicken with olive oil so it doesn't stick. If you are cooking in a pan, heat the olive oil in the pan until it is hot and add the chicken.
Grill for about 4 minutes a side, flipping once to ensure good grill marks.
When the chicken is cooked through, set aside till it has cooled.
After the chicken has cooled, use 2 forks to shred the chicken and add it to a medium sized bowl.
Add to chicken the avocado, 1/2 cup cilantro, greek yogurt, lime juice and cumin and mix very well.
Add in 1/2 cup of the cheese blend and lightly combine it.
Spoon about 3 tablespoons of the chicken mixture into the middle of a tortilla and roll it up.
Place it in a lightly greased 9x13 baking dish and continue this process until all the tortillas have been
filled.
Cover the enchiladas with the remaining cheese and the enchilada sauce.
Bake the enchiladas for 25 minutes.
Remove for the oven and serve with a little cheese, cilantro and tomato garnish.