Chicken Enchiladas With Fresh Avocado And Lime

What You’ll Need

For the Enchiladas:

For the Enchiladas:

Masa tortillas (corn tortillas can be used)

Cooked, shredded chicken

Green enchilada sauce

Shredded cheddar cheese

Chopped white or yellow onion

Canned candy corn

Chopped recent cilantro

Salt and pepper to taste

For the Sour Cream Sauce:

1 cup sour cream

1/2 cup finely chopped contemporary cilantro

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon floor cumin

1 tablespoon lime juice

1/4 cup finely diced purple onion

For the Avocado Lime Garnish:

• 1/2 ripe avocado, thinly sliced

• 1/4 cup thinly sliced limes

• 1/4 cup chopped contemporary cilantro

• 1/4 teaspoon kosher salt

• 1/8 teaspoon ground black pepper

Instructions

To Make the Sour Cream Sauce:

– In a large bowl, whisk together the sour cream, milk, chili powder, floor cumin, salt, and black pepper.

– Set aside.

To Assemble the Enchiladas:

1. Preheat oven to 350°F (175°C).

2. To assemble the enchiladas, place half of cup of the filling within the middle of every tortilla. Roll up the tortillas and place them seam facet down in a baking dish.

3. Pour the remaining sauce over the enchiladas. Sprinkle with cheese.

4. Bake for 20 minutes, or until the cheese is melted and bubbly.

5. Serve instantly, topped with sour cream chicken enchiladas easy cream, avocado, and cilantro, if desired.

To Make the Avocado Lime Garnish:

1. In a medium bowl, mash the avocados, lime juice, cilantro, salt, cumin, and pepper until principally easy (there may be some small chunks).

2. Stir in the onion.

3. Cover and refrigerate a minimum of 30 minutes for the flavors to meld before serving.