Nacho Cheesy Enchiladas with Avocado Cream Sauce is an easy-to-make Mexican-inspired recipe. Perfect for lunch or dinner, its combination of chicken & beef folded into nacho cheese, with enchilada sauce, avocado, and Mexican crema is sure to fill you up.
So, I thought it was only fitting to kick off the first food feature on the blog with the recipe that started it all, formerly known as “Meiko’s Bomb Enchiladas.” Why I named it this? I don’t really remember. I’m part-time corny, part-time cool. This must have been an off day. Nonetheless, this dish is definitely one of the favorites.
If I had my way now, I would name them “Extra Cheesily Confused” Enchiladas. Easily confused, cheesily confused … did you catch that? Yes, still being corny. But as an online entrepreneur, you have to consider SEO and common search topics when naming posts… blah blah blah. Anywho, that name is my pick because when I developed the recipe, I couldn’t decide if I wanted green or red enchilada sauce, so I mixed them both. I didn’t know if I wanted beef or chicken enchiladas, so I mixed both types of meat. I think it represents a common life philosophy that many of my male friends live by … why choose when you can have them both… oops, did I say that?
As I mentioned in my last post, this video was a result of a video editing assignment. Since you are actually reading this I thought you probably deserve a good hearty laugh today so I will humor you with a link to my original class video assignment. I am blushing in real life while watching that video. It is so embarrassing and I have so many questions for my younger self.
* 1. How were you so darn skinny?
* 2. Why are you talking so fast? You look like you are afraid of getting caught.
* 3. Why do you have an animated video thot avatar of yourself in the beginning of this video? Why did you think that was appropriate for class?
* 4. Breath, girl breath
* 5. Why are you yelling?
* 6. Why are you cooking in the dark?
* 7. Who told you that dance move at the end was cute???
So, so many questions!!! But as I said in my last post, I played this video and shared the enchiladas with my classmates for an assignment. Even thought the video needs help, the enchiladas got rave reviews and that is what started it all.
Back to what’s important, the recipe, I love this dish because it is so flexible. Now take a stroll with me for a second and think about all the times you’ve had a dinner party and had to consider options for guests with different food restrictions. Its often a hassle to make special dish for one or two people. What’s great about the enchiladas are that they’re individually wrapped, you can easily make several variations depending on the guests you plan to serve.
Something important to note is that tortillas you use make a difference. I am a loyal user of Maria and Ricardo Handmade tortillas. I found them by chance at my local Whole Foods Grocery store and I have been hooked ever since. I am merely mentioning this detail because I have tried others and I think its makes a difference in the dish if the tortilla quality is poor. This is by no means a sponsored post so I am given my brand specifics for free. When selecting tortillas for any dish I would just recommend that the brand that you by says handmade. I have also found success with La Tortilla Factory brand which I think is available in most grocery stores.
What makes this enchilada version stand out above all the rest is the generous addition of nacho cheese which adds so much flavor to the dish. The recipe has evolved since inception with the addition of my avocado cream sauce that just adds to the dish’s richness and complements to enchilada sauce to perfection. I’ve prepared this dish for myself; I’ve brought it to company potlucks, baby showers, dinner parties, you name it. It’s been a winner for me, and I’m certain it will be a winner for you too. Give this recipe a try and tag #meikoandthedish with your post. Thoughts on this post? Engage and Enjoy!
What's the difference between red and green enchilada sauce?
Enchilada sauce is made with chilis. The main difference in red and green enchilada sauce is simply the color of the chilis used. Red chilis are used in red enchilada sauce, and green chilis are used in green enchilada sauce. Another difference is the taste; red enchilada sauce tends to be a little sweeter and mild, whereas green enchilada sauce is spicier.
What is the difference between Mexican crema and sour cream?
There are a few differences between Mexican crema and sour cream—first, the fat content. Sour cream has a fat content of about 20%, whereas Mexican crema is about 30%. Because of the low-fat content of sour cream, it’s more susceptible to curdling than crema. Another pretty noticeable difference is the texture. Mexican crema is a lot thinner and even runny compared to the thicker sour cream. There is also a difference in the taste. Crema tends to be mildly sweet, while sour cream is more tart or sour, as the name implies. Though the two are prepared using different ingredients, they both generally have the same concept of adding good bacteria to heavy cream or milk in preparation. They are interchangeable in this recipe.
What is Avocado Cream Sauce?
Avocado cream sauce is a smooth mixture of green and red enchilada sauce along with crema, lemon juice, and avocado, of course. This sauce will add a delicious blend of flavor to your enchiladas.
How to assemble Nacho Cheesy Enchiladas?
Take your tortillas and warm them in the microwave for approximately 10-15 seconds. This will make the tortillas more flexible for folding. You will begin building your enchiladas in a baking dish. Put two large tablespoons of the meat mixture inside each tortilla and fold close. Generously, brush on the red/green enchilada sauce on the entire tortilla to help seal it shut once all of the enchiladas have been stuffed and sealed, pour the avocado cream sauce over the top spread shredded cheese across the top of the enchiladas, and put in the oven for approximately 10-15 minutes. Once removed from the oven you can add chopped green onion, red onion, cilantro, and/or avocado.
How to reheat Nacho Cheesy Enchiladas with Avocado Cream Sauce?
The key is to heat the filling without overcooking the tortilla, making it either hard or chewy. The most effective way to do this is to reheat your enchiladas in an oven or toaster oven at 300°F for about 15-20 minutes. May to cover them with foil, the foil will protect the tortilla from burning.
- 1 Rotisserie Chicken bones removed and meat chopped
- 1 lb ground beef browned and drained
- 15 oz green enchilada sauce
- 15 oz red enchilada sauce
- 15 oz can nacho cheese
- 4 oz can chopped jalapeños
- ½ cup shredded white cheese mozzarella or pepper jack
- ¼ cup Mexican crema or substitute sour cream
- ¼ large avocado
- 2 tablespoons lemon juice
- salt & pepper to taste
- green onion
- Preheat oven to 375°F.
- In a large pan, mix cooked chicken, beef, nacho cheese, and chopped jalapeños on medium low heat and stir. Once mixed, turn heat down to low.
- In a separate bowl, mix green and red enchilada sauces together. Separate 1 ½ cups of the sauce mixture to make the avocado cream sauce.
- Pour just enough of the green/red enchilada sauce mixture to coat the bottom of your baking dish then set aside. NOTE: There should only be enough to coat the bottom of the dish and minimal excess sauce otherwise your enchiladas will end up too soggy.
- In a blender add in the 1 ½ cups of the green/red enchilada sauce mixture along with the crema, lemon juice, and avocado and blend until smooth. Add salt and pepper to your liking.
- Take your tortillas and warm them in the microwave for approximately 10-15 seconds. This will make the tortillas more flexible for folding.
- Use tortillas to build each enchilada inside the baking dish. Put two large tablespoons of the meat mixture inside each tortilla and fold close. Generously, brush on the red/green enchilada sauce on the entire tortilla to help seal it shut.
- Once all of the enchiladas have been stuffed and sealed, pour the avocado cream sauce over the top. For presentation, try to stay predominately in the center of the enchiladas although it is ok if you do not.
- Spread shredded cheese across the top of the enchiladas and put in the oven for approximately 10-15 minutes (or until the cheese is melted).
- Serve warm.
- OPTIONAL GARNISH: chopped green onion, red onion, cilantro and/or avocado
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.