I normally make turkey or beef enchiladas as I love the way they turn out. 100% of the time I use a green sauce because I do not like red sauce. It’s too much for me.

I decided to make a chicken enchilada and saw a recipe for lime avocado sauce (I can’t find the original recipe I adapted this from, my apologies) but definitely tweaked the recipe as usual. Husband loved them and asked me to make them on another night with guests and do a Mexican theme with homemade chips.

I used 1 chicken breast and also the Costco canned chicken to quickly add more meat without thawing another breast. If I wasn’t so rushed this particular night, I would have either used a rotisserie chicken or two regular chicken breasts. :)

Recipe:

• 2 chicken breast
• 1-2 jalapeño’s diced
• 1 medium onion
• Garlic
• EVOO
• Flour tortillas 6-8
• 2 cups Cubed pepper jack cheese
• 2 cups shredded Monterey cheese
• Fresh cilantro (garnish, optional)

Lime Avocado Sauce:

• 1 lime, half for the sauce and other half for the chicken
• 2 avocados
• 2 tbsp butter
• 2 tbsp cornstarch
• 2 cup chicken broth
• 1 cup sour cream
• 1 tsp cumin
• ½ tsp salt
• 1 tsp garlic salt
• ¼ tsp black pepper

Instructions:

Preheat oven to 375

Cook chicken in a sauce pan with EVOO, onion, diced jalapeños (omit seeds for less spice) and garlic cloves. Flavor chicken if desired. Once cooked add the canned chicken and ½ lime juice.

Turn off burner and add chunks of pepper jack cheese (about 2 cups) to the chicken mixture. Lightly stir, this will allow yummy bites of cheesy goodness.

Meanwhile, in a separate bowl add avocados, ½ lime juice, and sour cream and mash well (may be chunky). Add chicken broth and remaining seasonings and mix well.

In a separate sauce pan melt butter and add cornstarch and let bubble to thicken. Once thickened add the avocado mixture and turn off the heat.

Assemble in a greased 9×13 pan.  Scoop chicken mixture into tortillas and add a little avocado sauce. Not too much. Once all tortillas are rolled up in the pan, spread the avocado sauce on top and sprinkle 1 cup Monterrey Cheese.

Bake for 10-15 minutes depending on the cheese melting. Once cheese is melted sprinkle remaining Monterrey cheese on top and turn oven to broil. 3-5 minutes until cheese is a bubbling brown color. Remove from oven and garnish with cilantro if desired.

Serves really well with homemade chips or freshly chopped salad. Be prepared to be Wowed!