Chicken Enchiladas with Apple-Avocado Salsa
 
Prep time
Cook time
Total time
 
A fun twist on enchiladas. The apple and avocado salsa bring a crisp freshness to this dish.
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 3 bone-in chicken breasts (or 2 c shredded rotisserie chicken)
  • Salt
  • pepper
  • 1 jar salsa Verde about 12 oz (give or take a little is ok)
  • 1-1/2 c sour cream
  • ½ t ground cumin
  • 2 c Monterey Jack cheese, shredded and divided
  • ½ c golden raisins
  • 4 oz can diced green chilis, drained
  • 4 chopped green onions
  • 8 – 8 in flour tortillas
  • 1 medium apple, chopped
  • 1 avocado, chopped
  • ¼ c cilantro, minced
  • Fresh lime juice from 1-2 limes (to taste)
Instructions
  1. Season the chicken with salt and pepper and bake at 425 for 20-25 minutes. Allow the chicken to cool enough to handle then shred it. You can also use rotisserie or leftover chicken.
  2. Preheat oven to 425. Grease a 9x13 baking dish.
  3. Combine salsa, sour cream and cumin in a medium bowl. Set aside ½ c cup of sauce.
  4. Mix together the filling. Combine in a large bowl the ½ c of sauce, chicken, one cup of cheese, raisins, green chilis and green onions.
  5. Spoon just enough sauce into the baking dish to lightly cover the bottom. Warm the tortillas. Place about a ⅓ c of chicken mixture across the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas and filling. Pour the remaining sauce over the enchiladas and sprinkle on the rest of the cheese.
  6. Bake for 15 minutes until the cheese melts and the sauce is bubbly.
  7. While the enchiladas are baking, stir together the apple, avocado, cilantro and lime juice (add the lime juice to taste) for the salsa.
  8. Serve the enchiladas with a spoonful of salsa on top.
Recipe by Gravel & Dine at https://gravelanddine.com/chicken-enchiladas-with-apple-avocado-salsa/