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Enchiladas have a rich history that traces back to the Aztec civilization, where tortillas were filled with various ingredients and rolled up to create a convenient meal. Over the years, enchiladas have evolved to incorporate a variety of fillings and sauces, influenced by regional flavors and personal preferences. The classic combination of chicken, cheese, and sauce remains a beloved choice, particularly in American kitchens.

Easy Chicken Enchiladas with Avocado Sauce

Discover the joy of making easy chicken enchiladas with avocado sauce, a perfect blend of tender chicken, black beans, and corn wrapped in soft flour tortillas. Smothered in rich enchilada sauce and topped with a creamy avocado sauce, this dish offers a delightful twist on a classic meal. Ideal for weeknight dinners or special occasions, these enchiladas are easy to prepare and full of flavor, making them a family favorite you'll want to share!
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Ingredients
  

2 cups cooked, shredded chicken (rotisserie works great)

1 cup shredded cheese (cheddar or Mexican blend)

1 cup black beans, drained and rinsed

1 cup corn (canned or frozen)

1 teaspoon taco seasoning

8 small flour tortillas

1 cup enchilada sauce (store-bought or homemade)

1 ripe avocado

1/2 cup Greek yogurt or sour cream

1 tablespoon lime juice

1 garlic clove, minced

Salt and pepper to taste

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

    Prepare Chicken Mixture: In a large bowl, combine the shredded chicken, black beans, corn, half of the cheese, and taco seasoning. Mix well until all ingredients are evenly combined.

      Assemble Enchiladas: Take a flour tortilla and spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish. Repeat with remaining tortillas.

        Add Sauce: Pour the enchilada sauce evenly over the rolled tortillas, making sure to coat them well. Sprinkle the remaining cheese on top of the sauce.

          Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

            Make Avocado Sauce: While the enchiladas are baking, prepare the avocado sauce. In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add a splash of water to reach your desired consistency.

              Serve: Once the enchiladas are done baking, remove them from the oven and let them cool for a couple of minutes. Drizzle the avocado sauce over the top, garnish with fresh cilantro if desired, and serve immediately.

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