Avocado Chicken Enchilada Casserole. In a mixing bowl, combine sour cream, salsa verde and milk and stir until combined. Homemade enchilada salsa verde sauce is easy to make, and delicious. Top off chicken and avocado enchiladas with this zesty sauce and cheese.

Drizzle a bit of sauce over the. This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love! Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually. You can have Avocado Chicken Enchilada Casserole using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Avocado Chicken Enchilada Casserole

It's 2 cups of sour cream.
It's 2 cups of salsa verde.
You need 1/2 cup of milk.
It's 6 of flour tortillas.
Prepare 3 of large cans shredded chicken.
Prepare 1-2 of avocados.
It's 8 oz of bag Mexican Cheese.
Prepare 1/2 of tps black pepper.

Chicken Enchiladas with Avocado Cream Sauce are soft tortillas stuffed with tender chicken, creamy avocado sauce, vegetable mixture, sprinkled cheese and smothered with a creamy avocado sauce to top it off! When it is good, it is good! In a large skillet over medium heat, heat oil. Chicken Enchilada Casserole Ingredients: As I mentioned above, the ingredient list for this recipe is super-flexible, so feel free to add in any of your favorite fillings for chicken enchiladas.

Avocado Chicken Enchilada Casserole instructions

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..

Once done, remove and set aside. In the same pan, add in some chicken, enchilada sauce, black beans, pinto beans and some cilantro. Let simmer to bring flavors together. This dish is layered with torn up corn tortillas and the chicken filling, as well as some. Today on The Stay At Home Chef I'm showing you how to make Chicken Enchilada Casserole We're going to make a creamy avocado based sauce for this enchilada casserole and boy is it delicious!