Green Chicken Enchiladas are a flavorful and satisfying dish that brings the essence of authentic Mexican cuisine to your table. This recipe combines tender shredded chicken wrapped in soft corn tortillas, all smothered in a zesty green enchilada sauce. Not only are they delicious, but they're also a fantastic option for quick weeknight meals that the entire family will love.
In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Set aside.
Heat the corn tortillas in a skillet on medium heat for about 30 seconds on each side, or until soft and pliable.
Take a tortilla and spoon about 1/4 cup of shredded chicken onto the center. Add a tablespoon of green enchilada sauce and a sprinkle of chopped cilantro. Roll the tortilla tightly and place it seam side down in a greased baking dish. Repeat for the remaining tortillas.
Pour the remaining green enchilada sauce over the top of the enchiladas, then sprinkle the shredded cheese evenly on top.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let cool for a few minutes. Drizzle with the creamy avocado sauce and garnish with extra cilantro if desired. Enjoy warm.
