Avocado Ranch Chicken Enchiladas

I promise you won't need Cinco de Mayo as a reason to make these awesome enchiladas. But if you are looking for a way to celebrate that won't require showing an ID, look no further. Plus, getting up the next morning will be a lot more pleasant.

I'll eat avocados in any way, shape, or form and they drew me to this recipe in the first place. The addition of the ranch dip is mine and happened quite by accident. Mostly because I was being distracted by a small child (or three)  in the grocery store and also because I apparently can't read. Anyway, all said and done I'm glad I bought veggie dip instead of sour cream because it was delicious.

Moral of the story? Ranch = Awesome.

And since grocery store mishaps are kind of a thing with me, I confess that I accidentally bought cheddar instead of jack cheese for the enchiladas in the picture above. Cheddar was good, but I definitely prefer the melty-ness of monteray jack.

Avocado Ranch Chicken Enchiladas

Author: Erin (adapted from The Novice Chef)

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 5-6

Ingredients

• Sauce


• 1 T butter


• 4 oz. can green chilis, drained


• 2 garlic cloves, minced


• 1 T flour


• 1 cup chicken broth


• 1 tsp. cumin


• 1/4 tsp fresh ground pepper


• 1/4 cup chopped cilantro


• 1 cup medium salsa verde


• 1/2 cup sour cream based, ranch flavored veggie dip


• Enchiladas


• 3 c. chopped cooked chicken breasts (3-4 breasts)


• 2 c. shredded monteray jack cheese


• 1 small onion, chopped


• 3 avocados, peeled and chopped


• 8-10 flour tortillas

Instructions

1. Pre-heat oven to 375.


2. Melt butter in a pan over medium-high heat. Saute green chilis and garlic for 1 minute.


3. Sprinkle in flour and cook for 2 minutes, stirring constantly.


4. Whisk chicken broth, cumin, and pepper into pan. Allow mixture to come to a boil, then remove from heat.


5. Stir in cilantro, salsa verde, and ranch veggie dip.


6. In a separate bowl, gently toss together chopped chicken, onion, 1 cup of jack cheese, and avocado.


7. Grease a 9x13 pan and spread 3/4 cup of sauce in the bottom.


8. Divide chicken mixture between tortillas, roll, and place seam side down in pan.


9. Pour sauce over enchiladas and top with remaining cheese. Bake for 20 minutes or until bubbling. Serve immediately.

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