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Green Chile, Chicken and Avocado Enchiladas
15 Prep Time
minutes
40 Cook Time
minutes
55 Total Time
minutes
12 Serving
size
Recipe by Bold with Butter
Print Recipe
Ingredients
- 3 tablespoons butter, divided
- 1 pound boneless skinless chicken breast, cubed
- Salt and pepper
- 1 cup chopped onion
- 1 4-ounce can chopped green chiles
- 1 large avocado, chopped
- 2 cups shredded Mexican cheese blend
- 1 15-ounce can green chile enchilada sauce
- 1/3 cup sour cream
- 12 taco-sized flour tortillas
- Additional sour cream and cilantro, for serving (optional)
Preparation
- Preheat oven to 375°F. Grease a 9x13-inch casserole dish with butter.
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and season with salt and pepper. Brown chicken until cooked through, about 5 minutes. Remove chicken from skillet and set aside.
- Melt remaining butter in the skillet and add onions and green chiles. Cook until onions have softened, about 4-5 minutes. Remove skillet from the heat and add chicken and avocado; set aside.
- Whisk together enchilada sauce and sour cream in a medium bowl. Spread a small amount on the bottom of the prepared casserole dish.
- Divide chicken mixture evenly among tortillas; roll and place seam-side down in casserole dish. Pour remaining sauce over the top of the tortillas and sprinkle with cheese.
- Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes until lightly browned.
- Let stand 5 minutes, then serve.
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