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Avocado Cream and Southwest Chicken Enchiladas

The avocados add depth and heft to this flavorful dish, just enough thickness to cook down to a creamy sauce that enveloped the flour tortillas perfectly.
Main Dish

Servings

6 to 8 servings

Prep Time

30 minutes

Cook Time

30 minutes

Difficulty

Hard

Ingredients

  • 4 cups skinless, boneless chicken, cooked and shredded
  • 1 tin WBP Southwest Salsa Spice Blend
  • 1/2 medium white onion, diced
  • 2 cups whipping cream
  • 1 cup chicken broth
  • 2 avocados
  • 1 cup fresh cilantro, stems and leaves
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon kosher salt, divided
  • 1 lime, juiced
  • 2 1/2 to 3 cups shredded Mexican blend cheese
  • 8 to 10 flour tortillas
  • 1/4 cup green onion, chopped

Featured WBP Products

Southwest Salsa Spice Blend
5.75

Avocado Cream and Southwest Chicken Enchiladas

The avocados add depth and heft to this flavorful dish, just enough thickness to cook down to a creamy sauce that enveloped the flour tortillas perfectly.
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Instructions

  1. Preheat oven to 350 F.
  2. To prepare the sauce: Mix whipping cream, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic salt, lime juice and ½ teaspoon kosher salt in a blender or food processor and mix well to combine. Season with more salt if needed.
  3. In a large bowl mix together chicken, Southwest Salsa Spice Blend and onion. Add half of the avocado cream and stir to mix well. Add more salt if needed.
  4. Prepare a 9-by-12-inch baking dish by giving it a light coat of cooking spray and ¼ cup of avocado cream spread evenly on bottom of baking dish.
  5. To assemble enchiladas: Place about ⅓ cup chicken mixture along bottom third of tortilla and top with ¼ cup of shredded cheese. Carefully roll tortilla and place it seam side down in the baking dish. Repeat placing tortillas side by side until you’ve run out of space. Pour avocado cream evenly over the tortillas and spread 1 cup cheese on top.
  6. Cover with foil and bake for 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned.
  7. Garnish with chopped green onion, additional avocado, cilantro leaves and salsa or fresh tomatoes.

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