Chicken Enchiladas With Fresh Avocado And Lime

Chicken Enchiladas With Fresh Avocado And Lime

What You’ll Need

For the Enchiladas:

For the Enchiladas:

Masa tortillas (corn tortillas can additionally be used)

Cooked, shredded chicken

Green enchilada sauce

Shredded cheddar cheese

Chopped white or yellow onion

Canned sweet corn

Chopped contemporary cilantro

Salt and pepper to taste

For the Sour Cream Sauce:

For the Sour Cream Sauce:

1 cup sour cream chicken enchiladas easy cream

1/2 cup finely chopped contemporary cilantro

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon floor cumin

1 tablespoon lime juice

1/4 cup finely diced purple onion

For the Avocado Lime Garnish:

• half ripe avocado, thinly sliced

• 1/4 cup thinly sliced limes

• 1/4 cup chopped recent cilantro

• 1/4 teaspoon kosher salt

• 1/8 teaspoon floor black pepper

Instructions

To Make the Sour Cream Sauce:

To Make the Sour Cream Sauce:

– In a large bowl, whisk collectively the sour cream, milk, chili powder, ground cumin, salt, and black pepper.

– Set aside.

To Assemble the Enchiladas:

1. Preheat oven to 350°F (175°C).

2. To assemble the enchiladas, place half of cup of the filling within the heart of each tortilla. Roll up the tortillas and place them seam aspect down in a baking dish.

3. Pour the remaining sauce over the enchiladas. Sprinkle with cheese.

4. Bake for 20 minutes, or until the cheese is melted and bubbly.

5. Serve instantly, topped with sour cream, avocado, and cilantro, if desired.

To Make the Avocado Lime Garnish:

To Make the Avocado Lime Garnish:

1. In a medium bowl, mash the avocados, lime juice, cilantro, salt, cumin, and pepper until largely easy (there can be some small chunks).

2. Stir within the onion.

3. Cover and refrigerate a minimum of half-hour for the flavors to meld earlier than serving.

Serving