A few of my recipes are completely unplanned and come out of sheer necessity to use up items in my refrigerator. These are sometimes my very best recipes. This is one of those recipes.
I had a container full of cooked, shredded chicken leftover from making a Buffalo Chicken Frittata (recipe is in my cookbook!) for brunch last weekend. I knew I needed to use it up before heading out of town this weekend so I started to brainstorm.
For some reason enchiladas were the first thing that came to mind…. then green sauce… then sriracha… then avocados, all of the sudden my chicken enchilada recipe was taken to another level with a new creamy avocado, sriracha sauce.
And this sauce, y’all, seriously, this sauce! It’s so easy and so delicious, the perfect amount of creaminess, spice and flavor, yum!
- 2 cups chicken broth
- 1 cup sour cream
- 2 large avocados (peeled & de-seeded)
- 4 oz can diced green chilies
- 2 tbsp sriracha
- 1 lime (juiced)
- 1 tsp cumin
- ½ tsp black pepper
- ½ tsp kosher salt
- ¼ cup fresh cilantro
- 3 cups cooked, shredded chicken
- 8 large tortillas
- 2 cups pepper jack cheese (shredded)
- ½ cup pickled jalapeño slices
- 1 avocado (peeled, de-seeded & diced) – optional topping
- 2 tbsp cilantro (chopped) – optional topping
Preheat the oven to 350°.
Add the first 10 ingredients to a blender or food processor.
Blend until smooth and creamy.
Toss 1 cup of the sauce with the chicken.
Pour ½ cup of the sauce into the bottom of a baking dish.
Place 1 cup of the sauce on a large, rimmed plate.
Rub each side of a tortilla in the sauce.
Fill the tortilla with chicken and a sprinkle of pepper jack cheese.
Roll the tortilla up and place in the baking dish.
Repeat these steps until all 8 enchiladas are in the dish, adding more sauce to the plate when needed.
*Note: If you’re only cooking for 1 or 2 people, you can divide the enchiladas into two separate dishes, then refrigerate one for up to a week and cook when ready to serve. That’s what I did, and while one pan is gone, the great news is, I still have another one waiting for me next week… and let me tell you, I can’t wait to eat this dish again!
Pour any remaining sauce over the tortillas, then sprinkle the remaining pepper jack cheese on top, along with the pickled jalapeno slices.
*And another note: If you’re not a fan of spicy food you can omit the sriracha in the sauce and the jalapeños on top for a much milder enchilada.
Place the enchiladas in the oven for 15-20 minutes.
If you’d like to add the “optional toppings” now’s the time to do it! A little extra cilantro and avocado, why not? Let’s be real, there can never be TOO much avocado, ever!
I posted the above picture on my Instagram page yesterday, then about an hour later I text my neighbor asking if he’d eaten yet, his response “yes but I’m always hungry” haha, such a dude!
Turns out when I got downstairs, he had seen the Instagram picture and was dying to try them. Let’s just say, he wasn’t disappointed, he’s already requested I make them again for his birthday!
I highly recommend making these ASAP, I promise that the Avocado Sriracha Sauce will be your new favorite! I give it the “Whitney Guarantee” 😉
♣ Vegetarian Option: Substitute vegetable broth for chicken broth in the sauce. Add tofu, veggies or extra cheese as the filling, instead of the chicken. The star of the dish really is the sauce so no matter what you decide to fill it with, I promise that it will be delicious!
♦ Gluten Free Option: Use corn tortillas to make this recipe gluten-free.