Tuesday, April 2, 2013

Chicken Enchiladas with Avocado Cream Sauce {Lightened Up}

I love making different kinds of enchiladas. We never get tired of them! I saw a similar recipe for these enchiladas but it called for TWO CUPS of heavy cream! WHAT?! No way! So, I substituted it with some greek yogurt and skim milk. Much healthier, right? These enchiladas were gobbled up in record time. While they may not be the "prettiest" enchiladas, they are certainly one of the yummiest I've made! I hope you enjoy them as much as we do! Hoot Rating: 4.5!
Chicken Enchiladas with Avocado Cream Sauce
{Lightened Up}
Recipe adapted from Foodie Crush
Makes 8-10 enchiladas; serves 4
Avocado Cream Sauce Ingredients:
1/2 cup chicken broth
1/2 cup yogurt
1/2 cup + 2 tablespoons milk
1/2 teaspoon cumin
1/2 teaspoon garlic
1/2 teaspoon salt
1 ripe avocado
1/2 cup fresh cilantro leaves
1/2 lime, juiced (about 1 Tablespoon)
Filling Ingredients:
2 cups cooked, shredded chicken (I like to use a rotisserie chicken)
4 ounce can diced green chiles
1/4 cup diced onion
3/4 cup prepared avocado cream sauce
2 cups Monterey blend cheese (Cheddar is fine!)
8-10 tortillas (I used a blue corn/wheat blend)

Preheat oven to 350*. Grease a 9x13 casserole dish. Set aside.
Make your avocado cream sauce:
Combine all ingredients in a blender and blend until smooth. Sauce will be thick.
Assemble your enchiladas:
In a bowl mix together chicken, green chiles, onion and 3/4 cup cream sauce.
Spread about 2 to 3 tablespoons of filing down the center of each tortilla. Sprinkle a small amount of cheese on top. Roll up and place in dish seam side down. Repeat with remaining filling and tortillas.
Pour remaining avocado cream sauce on top. Bake 25 minutes. Sprinkle with remaining cheese and bake an additional 10 minutes, or until cheese has melted.


  1. THanks! I think I'm actually going to try this for dinner tonight. My husband loves Mexican, but I hardly ever make it--but these look really good and I have most of the ingredients on hand anyways.