Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, avocado chicken enchilada casserole. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
LOVE this easy Chicken Enchilada Casserole recipe! It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually.
Avocado Chicken Enchilada Casserole is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Avocado Chicken Enchilada Casserole is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have avocado chicken enchilada casserole using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Avocado Chicken Enchilada Casserole:
- Prepare 2 cups sour cream
- Prepare 2 cups salsa verde
- Make ready 1/2 cup milk
- Prepare 6 flour tortillas
- Make ready 3 large cans shredded chicken
- Take 1-2 avocados
- Take 8 oz bag Mexican Cheese
- Take 1/2 tps black pepper
Chicken with gravy, but with a twist: spicy heat for a Southwestern kick; Grana cheese for an Italian twist; almonds and avocados for contrasting textures and flavors. Avocado Chicken Enchilada Casserole is equally creamy, delicious, and easy! Perfect for an easy weeknight dinner! That is always a hit at our house and so much so that I usually make double because.
Steps to make Avocado Chicken Enchilada Casserole:
- Preheat oven to 350. Combine sour cream, salsa verde, milk & black pepper in a bowl. Whisk together.
- Pour a layer of the sourcream mixture onto pan. Then cut tortillas in half and layer on top of mixture.
- Then take 1-1/2 cansof shredded chicken & layer on top of tortillas. Then dice avocado in shell, scoop out & layer on top of chicken.
- Layer more sour cream mixture on top, then add 1/2 the bag of cheese. Repeat- layer tortillas, chicken, avocado, sour cream mixture & rest of cheese.
- Sprinkle black pepper on top if desired. Bake 50 minutes, then let cool for 5-10 minutes before serving.
Chicken, corn, black beans, cheese and flour tortillas in a spicy enchilada sauce, healthy has never felt so indulgent as this Chicken Enchilada Casserole. As soon as your casserole comes out of the oven, garnish its top with a handful of chopped cilantro, a few pieces of diced avocado, diced tomato. Delicious, hot and bubbly keto chicken enchilada casserole has all the flavor of traditional enchiladas, without the extra carbs. But if you're worried about its relatively low smoke point, you can use avocado oil instead. The simple homemade enchilada sauce takes this dish over the top.
So that’s going to wrap this up for this exceptional food avocado chicken enchilada casserole recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
