Ready for a Vacay
What a busy day! I have so much to do before I leave for Mexico tomorrow morning for a bachelorette party! As I’m sitting here, I think I have about 15 different lists sitting on my desk of things to do. This post was initially going to go up this morning but I am easily distracted. The week feels like it went so slow up until today when I have a million things to get done.
However, here is the recipe for Avocado Cream Enchiladas. I wanted to share a recipe with some Mexican flair for two reasons. First of all, tomorrow is Cinco de Mayo. Secondly, did I tell you I’m going to Mexico?! (Can you tell I’m super pumped?) The mix of flavors and creamy chicken give these enchiladas an added twist on the traditional ones.
These babies are easily be made dairy-free by swapping the greek yogurt for plain goat milk yogurt and using a dairy-free cheese on top. I like the white corn tortillas but you could also use flour tortillas instead. Either way, I hope you enjoy these along side a delicious margarita or cold Corona.
As for the green enchilada sauce, I really like to make my own using a recipe from Primal Palate. However, if you are pressed for time, simply grab a couple of cans of your favorite from the store. No shame.
Ingredients
- 3 Chicken Breasts- Shredded
- 1 Avocado
- 1 (6oz) Plain Greek Yogurt
- 3 Cloves of Garlic- minced
- 1 Tbs. Fresh Lime Juice
- 1/4 Cup Cilantro- finely minced
- 1/2 tsp. Cumin
- Salt & Pepper to taste
- 2 Cans Green Enchilada Sauce (or make your own. My favorite recipe from here from Primal Palate
- 10 -12 Corn Tortillas
- 1/2 Cup Monetary Jack Cheese- Shredded
- Optional: Cilantro for garnish
Instructions
- Cook and shred 3 chicken breasts. I like to boil them because it keeps the chicken moist, then shred using two forks to pull them apart. Place shredded chicken in a large bowl and set aside.
- Preheat oven to 400 degrees.
- Scoop out the avocado and put in the blender or food processor. Add the greek yogurt, garlic, lime juice, cilantro, cumin and salt and pepper. Blend until all ingredients are mixed well.
- Add avocado cream sauce to shredded chicken and mix well.
- Place a few spoonfuls of the chicken mixture in the middle of a corn tortilla and roll gently.
- Place enchiladas in a 9x13 dish. Pour your enchilada sauce over the top of the rolled enchiladas. Sprinkle cheese over the top and bake at 400 degrees for 15-20 minutes or until the cheese is melted.
- Top with cilantro to garnish. Enjoy!
I can’t wait to tell you all about Tulum! Hope you all enjoy some good food this weekend and let me know how you like these Avocado Cream Enchiladas!
