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When it comes to comfort food, few dishes rival the warmth and satisfaction of Creamy Chicken Enchiladas with Avocado Drizzle. This Mexican-inspired recipe combines tender, shredded chicken enveloped in soft tortillas, smothered in a rich, creamy sauce, and topped with a refreshing avocado drizzle. It’s the perfect dish for family dinners, gatherings, or simply a cozy night in. The appeal lies not only in its flavor but also in its ease of preparation, making it a go-to recipe for both novice and seasoned cooks alike.

Easy Chicken Enchiladas with Avocado Sauce

Indulge in the warmth of Creamy Chicken Enchiladas with Avocado Drizzle, a delightful blend of flavors perfect for any occasion. This easy-to-make recipe features tender shredded chicken wrapped in soft tortillas, enriched with a creamy sauce and topped with a fresh avocado drizzle. Ideal for family dinners or cozy nights in, this dish combines comforting textures with vibrant ingredients. Get ready to impress your guests and satisfy your cravings with this comforting delight.
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Ingredients
  

2 cups cooked, shredded chicken (store-bought rotisserie works wonderfully)

1 cup shredded cheese (choose either sharp cheddar or a Mexican cheese blend)

1 cup canned black beans, drained and rinsed

1 cup corn (use canned or frozen, thawed)

1 teaspoon taco seasoning mix

8 small flour tortillas

1 cup enchilada sauce (your choice of store-bought or homemade)

1 ripe avocado

1/2 cup Greek yogurt or sour cream for creaminess

1 tablespoon fresh lime juice

1 clove garlic, minced for flavor

Salt and ground black pepper to taste

Fresh cilantro leaves, for garnish (optional but recommended)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Lightly coat a 9x13 inch baking dish with cooking spray or a thin layer of olive oil to prevent sticking.

    Prepare the Chicken Mixture: In a spacious mixing bowl, combine the shredded chicken, black beans, corn, half of the shredded cheese, and taco seasoning. Stir gently until all ingredients are thoroughly mixed, ensuring the seasoning is evenly distributed.

      Assemble the Enchiladas: Take a flour tortilla and spoon approximately 1/3 cup of the chicken mixture onto the center. Carefully roll the tortilla into a log shape, keeping the filling secure, and place it seam-side down in the prepared baking dish. Repeat this step with the remaining tortillas.

        Add the Enchilada Sauce: Generously pour the enchilada sauce over the arranged tortillas, ensuring they are well-coated. Evenly sprinkle the rest of the shredded cheese over the sauce for that delicious melty topping.

          Bake the Enchiladas: Cover the baking dish with aluminum foil to prevent the enchiladas from drying out. Bake in the preheated oven for 20 minutes. After this time, remove the foil and allow to bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.

            Make the Creamy Avocado Sauce: While the enchiladas are baking, prepare the avocado drizzle. In a blender or food processor, combine the ripe avocado, Greek yogurt (or sour cream), lime juice, minced garlic, and a pinch of salt and pepper. Blend everything together until you achieve a smooth and creamy consistency. If it's too thick for your liking, simply add a splash of water and blend again until it's perfect.

              Serve with Style: When the enchiladas are finished baking, take them out of the oven and let them cool for a few minutes. Drizzle your avocado sauce generously over the top, and for a pop of freshness, garnish with cilantro leaves if desired. Serve hot and enjoy every bite!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4