Red Meat Allergy Friendly Avocado Crema Chicken Enchiladas with Fresh Pico

Total time1 hr

Prep time30 min

Cook time30 min

Red Meat Allergy Friendly Avocado Crema Chicken Enchiladas with Fresh Pico

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
½ tsp ground cumin
½ tsp chili powder
½ tsp garlic powder
½ tsp salt
1 tbsp olive oil

For the avocado crema

2 ripe avocados, halved and pitted
½ cup sour cream
¼ cup fresh cilantro leaves
2 tbsp fresh lime juice (from about 1 lime)
1 clove garlic
¼ tsp salt
¼ cup water

For the pico de gallo

3 medium roma tomatoes, seeded and finely diced
½ small white onion, finely diced
1 jalapeño, seeded and finely minced
¼ cup fresh cilantro, finely chopped
1 tbsp fresh lime juice
¼ tsp salt

For the enchiladas

8 corn tortillas (6-inch)
1 ½ cups shredded monterey jack cheese, divided

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). In a small bowl, stir together the cumin, chili powder, garlic powder, and 1/2 tsp salt. Pat the chicken breasts dry and rub the spice mixture evenly over both sides.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear undisturbed for 5 minutes, then flip and cook for another 5–7 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then shred with two forks.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!