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:

Quickview
1186k Calories
75g Protein
70g Total Fat
63g Carbs
79% Health Score
Limit These
Calories
1186k
59%

Fat
70g
109%

  Saturated Fat
29g
185%

Carbohydrates
63g
21%

  Sugar
8g
9%

Cholesterol
214mg
72%

Sodium
1405mg
61%

Get Enough Of These
Protein
75g
152%

Vitamin C
92mg
112%

Phosphorus
1098mg
110%

Selenium
73µg
106%

Calcium
977mg
98%

Vitamin B3
18mg
92%

Folate
261µg
65%

Vitamin B6
1mg
64%

Vitamin B2
0.96mg
56%

Manganese
0.99mg
50%

Vitamin B1
0.74mg
49%

Vitamin K
50µg
48%

Zinc
7mg
47%

Fiber
10g
43%

Iron
7mg
40%

Potassium
1320mg
38%

Vitamin A
1867IU
37%

Vitamin B5
3mg
35%

Magnesium
139mg
35%

Copper
0.57mg
28%

Vitamin B12
1µg
22%

Vitamin E
3mg
20%

Vitamin D
0.68µg
5%

covered percent of daily need
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