Description
Suiza enchiladas get a creamy, fresh twist with the addition of avocado cream, making for a rich and flavorful dish.
Ingredients
Scale
- For the Avocado Cream:
- 2 ripe avocados, peeled and pitted
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons lime juice
- 1 clove garlic
- Salt and pepper to taste
- For the Chicken Suiza Enchiladas:
- 2 cups cooked shredded chicken
- 1 can (10 oz) green enchilada sauce
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- For Assembly:
- Avocado cream (from above)
- Additional cilantro and green onions for garnish
Instructions
- Prepare the avocado cream: In a blender, combine avocados, sour cream, milk, lime juice, garlic, salt, and pepper. Blend until smooth. Refrigerate until ready to use.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a bowl, mix shredded chicken with half of the green enchilada sauce.
- Warm tortillas in a microwave or dry skillet to make them pliable.
- Spoon about 2 tablespoons of the chicken mixture down the center of each tortilla and roll up. Place seam side down in the prepared baking dish.
- Pour remaining enchilada sauce over the rolled tortillas. Sprinkle both cheeses on top.
- Bake for 20 minutes, until cheese is melted and bubbly.
- Drizzle avocado cream over the baked enchiladas. Garnish with cilantro and green onions.
- Serve immediately.
Notes
For a spicier version, add diced jalapeños to the chicken mixture. The avocado cream can also be used as a dipping sauce.
Nutrition
- Calories: 580
- Sugar: 4g
- Fat: 34g
- Carbohydrates: 38g
- Protein: 32g