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Cheesy Enchiladas with melted cheese on plate with slices of avocado

Nacho Cheesy Enchiladas with Avocado Cream Sauce

Nacho Cheesy Enchiladas with Avocado Cream Sauce- This will be your top 3 favorite enchilada all time.
Print Recipe
Prep Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 318kcal
Author: Meiko Temple

Ingredients

  • 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

Optional Garnish

  • cilantro
  • green onion

Instructions

  • 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
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Nutrition

Calories: 318kcal | Carbohydrates: 10g | Protein: 24g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1312mg | Potassium: 147mg | Fiber: 2g | Sugar: 7g | Vitamin A: 883IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg

Equipment

Baking Dish - 9x13 inch
Bowl Set
Blender
Measuring Tools

*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.