Sweet Chili Chicken and Avocado Enchiladas
Sweet Chili Chicken and Avocado Enchiladas is a Mexican recipe that serves 4. This main course has 1161 calories, 72g of protein, and 71g of fat per serving. For $3.57 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. Plenty of people made this recipe, and 6796 would say it hit the spot. A mixture of peanuts, shredded cheddar cheese, tortillas, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your The Super Bowl event. It is a good option if you're following a gluten free diet. It is brought to you by Closet Cooking. With a spoonacular score of 99%, this dish is great. Try Chicken and Avocado Enchiladas in Creamy Avocado Sauce, Roasted Vegetable Enchiladas with Sweet Corn Chili Sauce, and Sweet Potato Black Bean Enchiladas with Avocado Lime Crema for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 avocados, diced and tossed in 1/4 cup lime juice
1 1/2 cups sweet chili dressing
1 handful cilantro, chopped
2 green onions, sliced
2 cups jack cheese, shredded
1/4 cup peanuts, toasted and chopped
2 cups cheddar cheese, shredded
4 cups cooked shredded chicken
8 (7 inch) tortillas
Equipment:
baking pan
oven
Cooking instruction summary:
Mix 1/2 cup of the sweet chili dressing with the chicken, avocado, green onions, cilantro and half of the cheese.Coat the bottom of a large baking dish with some of the dressing, wrap the chicken and avocado mixture in the tortillas and place them in the dish.Top the enchiladas with the remaining dressing and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.Serve topped with the toasted peanuts.
Step by step:
1. Mix 1/2 cup of the sweet chili dressing with the chicken, avocado, green onions, cilantro and half of the cheese.Coat the bottom of a large baking dish with some of the dressing, wrap the chicken and avocado mixture in the tortillas and place them in the dish.Top the enchiladas with the remaining dressing and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
2. Serve topped with the toasted peanuts.
Nutrition Information:
covered percent of daily need
