Chicken Enchiladas With Fresh Avocado And Lime
What You’ll Need
For the Enchiladas:
For the Enchiladas:
Masa tortillas (corn tortillas can also be used)
Cooked, shredded chicken
Green enchilada sauce
Shredded cheddar cheese
Chopped white or yellow onion
Canned sweet corn
Chopped fresh cilantro
Salt and pepper to taste
For the Sour Cream Sauce:
For the Sour Cream Sauce:
1 cup Sour cream chicken enchiladas sauce cream
1/2 cup finely chopped contemporary cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1 tablespoon lime juice
1/4 cup finely diced red onion
For the Avocado Lime Garnish:
• 1/2 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 big bowl, whisk together 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 in the heart of every tortilla. Roll up the tortillas and place them seam side down in a baking dish.
3. Pour the remaining sauce over the enchiladas. Sprinkle with cheese.
4. Bake for 20 minutes, or till the cheese is melted and bubbly.
5. Serve immediately, 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 principally easy (there could be some small chunks).
2. Stir in the onion.
3. Cover and refrigerate at least 30 minutes for the flavors to meld before serving.