Vegetarian Avocado Crema Chicken Enchiladas with Fresh Pico
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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.
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