My first thought when I wake up every morning is “what can I put that delicious creamy avocado sauce on today?”
Hahaha, ok so maybe not every morning, but definitely a few, several, maybe dozens of times, this has been my first thought in the morning 😉
The sauce all started with these Mexican Stuffed Shells with Creamy Green Chili Avocado Sauce (which basically blew my mind!) then it turned into these Chicken Enchiladas with Creamy Avocado Sriracha Sauce (A-M-A-Z-I-N-G!) then I tossed it into this Taco Baked Ziti with Creamy Avocado Sauce (pretty much the greatest thing ever!) and ever since then I’ve been trying to come up with more and more ways to incorporate this sauce into my life, like every dang day!!
The great thing about this sauce is that it’s super flavorful and also healthy! It gets it’s velvety creaminess from healthy avocados!
For this dish, I mixed the sauce with quinoa and shredded chicken for a nutritious dinner recipe that’s also really yummy and easy to toss together!
- 2 cups creamy avocado enchilada sauce
- 1 cup chicken broth
- ½ cup sour cream
- 1 large avocado (peeled & de-seeded)
- 4 oz can diced green chilies
- 1 tbsp sriracha
- 1 lime (juiced)
- ½ tsp cumin
- ½ tsp black pepper
- ½ tsp kosher salt
- 2 tbsp fresh cilantro
- 2 cups cooked & shredded chicken breasts (boneless, skinless)
- 1 cup quinoa (cooked)
- 10 small corn tortillas (torn into strips)
- 2 cups pepper jack cheese (shredded)
Preheat the oven to 375°.
Add all of the enchilada sauce ingredients to a blender or food processor, and blend together.
Combine the shredded chicken, enchilada sauce and quinoa in a large bowl.
Place a layer of tortillas in the bottom of an oven-safe casserole dish.
Top with half of the chicken enchilada mixture.
Place another layer of tortillas on top, top with the remaining chicken enchilada mixture, then the shredded cheese.
Place into the oven and bake for 15-20 minutes.
I topped mine with a little more fresh avocado (because there is no such thing as “too much avocado” in my life… ever!) and some fresh cherry tomatoes from my Little Italy Farmers Market that I love, love, love, and a little fresh cilantro!
Such a simple and tasty weeknight dinner!
You can even put the casserole together in the morning, cover it up and put it in the refrigerator, then just pop it in the oven for dinner!
So far I’m 4-for-4 on recipes made with this sauce… what oh what will I put it on next? 😉
♦ Gluten Free Option: This recipe is gluten-free. Always make sure the chicken broth used in the sauce is gluten-free.