Chorizo Chicken Enchiladas with Avocado Sauce
Remember that avocado enchilada sauce we posted about? Yeah I’m bringing it back because we smothered some enchiladas the other day creating the yummiest chorizo chicken enchiladas with avocado sauce. It. Was. So. Good.
This was actually born of a clean out the fridge night. Did you ever have those growing up? My mom would do it on Saturdays when we had too many leftovers in the fridge. That doesn’t really happen in our house because within a day or two I try to turn the leftovers into a new dish (like the stuffed peppers quinoa soup) or just eat them up. I can’t stand a bunch of food getting old in the fridge.
In this case we had some leftover chicken from the night before, two avocados getting too soft, half a package of chorizo from making a video of our chorizo fundido dip (ohhhh mama) and a handful of fresh tortillas that needed to be used. I know, enchiladas was an obvious move. You could totally make them into smothered burritos with rice and beans in the tortilla but we were out of beans and the kids like the rice on the outside.
You could also up the spice, but with nursing a baby and being a whimp I chose not to. If you do just cook the chicken with taco seasoning. Easy peasy lemon squeezy as our kindergartner would say. And tip of the day, the key to enchiladas is to heat up your pan screaming hot and put the tortillas one at a time in the pan, flip and then roll so they don’t break. You can also place them between saran wrap and warm them in the microwave.
- 4 ounces chorizo, cooked
- 3 Cups Monterey Jack Cheese (or quesadilla or cheddar, anything really), shredded
- 2 Large Chicken Breasts, cooked and shredded (a little taco seasoning if you want it spicier)
- 6-8 tortillas
- 2½ Cups Avocado Enchilada Sauce
- cilantro for garnish
- Spray an 8x9" baking dish with nonstick spray and spoon ¾-1 cup sauce over the bottom of the pan.
- Heat an oven to 350 degrees.
- Heat a skillet to high heat and cook quickly on both sides. Sprinkle with a little cheese in each tortilla followed by chicken and chorizo. Roll tightly and place seam side down in the dish. Cover with remaining sauce and cheese. Bake for 30 minutes. Remove from the oven and sprinkle with cilantro for garnish.