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Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 2 enchiladas)
Photo: Andrew Purcell; Styling: Alistair Turnbull

How to Make It

Step 1

Place oven rack in lower third of oven, and preheat broiler to high.

Step 2

Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.

Step 3

Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.

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