Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, avocado chicken enchilada casserole. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Avocado Chicken Enchilada Casserole is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Avocado Chicken Enchilada Casserole is something which I have loved my whole life.
LOVE this easy Chicken Enchilada Casserole recipe! It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually.
To get started with this recipe, we must prepare a few ingredients. You can have avocado chicken enchilada casserole using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Avocado Chicken Enchilada Casserole:
- Get 2 cups sour cream
- Take 2 cups salsa verde
- Make ready 1/2 cup milk
- Prepare 6 flour tortillas
- Get 3 large cans shredded chicken
- Get 1-2 avocados
- Make ready 8 oz bag Mexican Cheese
- Take 1/2 tps black pepper
This was a total hit on my dinner table. Of course, my kids will gobble up anything. Slow Cooker Enchilada Casserole is the easiest one-pot recipe you will find for enchiladas. This recipe for slow cooker chicken enchilada casserole is a one-pot meal (yay!).
Instructions to make Avocado Chicken Enchilada Casserole:
- 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.
To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Chicken, corn, black beans, cheese and flour tortillas in a spicy enchilada sauce, healthy has never felt so indulgent as this Chicken Enchilada Casserole. As soon as your casserole comes out of the oven, garnish its top with a handful of chopped cilantro, a few pieces of diced avocado, diced tomato. Delicious, hot and bubbly keto chicken enchilada casserole has all the flavor of traditional enchiladas, without the extra carbs. But if you're worried about its relatively low smoke point, you can use avocado oil instead.
So that is going to wrap this up for this special food avocado chicken enchilada casserole recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
