Food Town Chicken Enchiladas with Guacamole Salsa Sauce

Chicken Enchiladas with Guacamole Salsa Sauce

Prep Time: 50 minutes
Cook Time: 15 minutes
Serves: 4–6

Ingredients

• 2 boneless, skinless chicken breasts
• ½ onion, chopped
• 1 (7 oz) can chipotles in adobo sauce
• 1 jar guacamole salsa
• ½ cup sour cream
• 2 cups shredded Monterey Jack cheese (or Pepper Jack)
• Flour tortillas (about 8, depending on size)
• Salt and pepper, to taste
• Optional garnish:
  • 1 avocado, sliced
  • Fresh cilantro

Instructions

Cook the Chicken

1. Place chicken breasts in a pot and cover with water. Add chopped onion, salt, and pepper.
2. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through (about 15–20 minutes).
3. Turn off the heat and let the chicken sit in the broth for 5 minutes.
4. Remove chicken and shred while still warm. Reserve about 1 cup of the broth with onions.

Prepare the Filling

1. Finely chop 2–3 chipotle peppers from the can.
2. In a bowl, mix shredded chicken, chopped chipotles, one tablespoon adobo sauce, ¾ cup shredded cheese, and 2 tablespoons reserved broth. Set aside.

Make the Sauce

1. In a large bowl, combine the guacamole salsa with about 1 cup of reserved broth (with onions) and the sour cream.
2. Add ½ cup shredded cheese and salt to taste. Mix well and set aside.

Assemble the Enchiladas

1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.
2. Spoon some filling onto each tortilla, spreading it across the center. Roll up and place seam-side down in the baking dish.
3. Repeat with remaining tortillas and filling.
4. Pour the sauce evenly over the enchiladas, then top with the remaining cheese.

Bake

1. Bake for 15 minutes, or until bubbly and golden on top.

To Serve

Garnish with sliced avocado and chopped fresh cilantro, if desired.

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Monday – Sunday | 6 a.m. – 10 p.m.