Sweet and Simple Magazine: Food & Drink * Cilantro Lime Chicken Enchiladas with Avocado

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Food & Drink * Cilantro Lime Chicken Enchiladas with Avocado



Our savory cilantro lime chicken enchilada stuffed with avocado are so easy to make. Your family will love them. You will be craving them. The kids can help you make them. Enjoy!

Cilantro Lime Chicken Enchiladas with Avocado 
makes 4 servings

  • 2 large chicken breasts
  • 8 white corn tortillas
  • 1 pound pepper jack cheese shredded
  • 3 ripe haas avocados
  • 1/3 cup of chopped fresh cilantro
  • 1 fresh lime
  • 1- 16 once container of sour cream
  • 1/2 cup of diced Hatch chilis
  • 1- 4 once can of diced jalapenos
  • 2 cloves of minced garlic
  • salt and black pepper to taste


Pre-heat oven to 375 degrees. Place each chicken breast in a large square of aluminium foil. Salt and pepper chicken then wrap up chicken. Place on a baking sheet and cook in over for 20 minutes of until cooked through. Set aside to cool to touch.
5 minutes before chicken is done cooking, wrap corn tortillas in foil and place in over to warm-this makes the tortillas easier to work with and helps prevent breaking when rolling.
In a medium mixing bowl add sour cream, cilantro, garlic, green chilis, jalapenos then mix together. Squeeze juice of one lime into mixture. Add zest of 1 lime them mix together. 
Slice avocados. Chop chicken into small bite size pieces. 
Layer about a tablespoon of sour cream mixture, chicken shredded cheese and two slice of avocado. Roll and place in baking dish. Once all tortillas are rolled spread remaining sour cream sauce over enchiladas. Top with shredded cheese. Bake for 18-20 minutes until cheese is melted. Serve topped with sour cream and slice of avocado.