Mouthwatering Mexican Chicken Enchiladas with Creamy Avocado Salsa

Allergens

Gluten (from flour tortillas)

Ingredients

• 8 large flour tortillas
• 3 cups shredded cooked chicken breast
• 2 cups Mexican blend cheese, shredded
• 1 can (10 oz) red enchilada sauce
• 1 cup sour cream
• 1 avocado, pitted, peeled and diced
• 1/4 cup chopped cilantro
• 1/2 cup red onion, finely chopped
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Olive oil for brushing tortillas

Instructions

1. Preheat oven to 375°F (190°C). In a large mixing bowl, combine shredded chicken, 1 cup of the shredded cheese, cumin, salt and pepper. Mix well to combine. Brush both sides of tortillas with olive oil and place them on a baking sheet. Bake until they just start to brown and become crisp, about 5 minutes. Remove from oven and let cool slightly. Spread 1/4 cup of enchilada sauce on the bottom of a greased 9x13 inch baking dish. Fill each tortilla with chicken mixture and roll them tightly. Arrange them seam side down in prepared dish, close together. Top with remaining sauce and cheese. Bake for 20 minutes or until enchiladas are heated through and cheese is melted. Remove from oven and let cool slightly before serving.

Chef’s Insight

The key to perfect enchiladas is in the balance of flavors. Don't be afraid to adjust the seasoning to your taste.

Notes

The creaminess of the avocado salsa balances the spice from the enchilada sauce perfectly, making this dish suitable for those who enjoy a bit of heat without overpowering flavor.