Dairy-Free Chicken Enchiladas with Avocado Cream

Ingredients

• about 910 g Chicken breasts
• 12 count Corn tortillas
• 2 count Avocado
• 1/4 cup Cilantro
• 2 tbsp Lime juice
• 1 medium Onion
• 1 count Bell pepper
• 1 28 oz can Canned diced tomatoes
• 2 tbsp Chili powder
• 1 tsp Cumin
• 1 tsp Garlic powder
• 1/2 cup Vegetable broth
• 1/2 cup Dairy-free sour cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Heat a large skillet over medium-high heat. Add the about 910 g of chicken breasts and cook for 6-8 minutes per side, until an internal temperature of 74°C is reached and the chicken is no longer pink in the center. Remove the chicken from the skillet and shred it into bite-sized pieces using two forks.
2. 2In the same skillet, reduce the heat to medium. Add the 1 medium onion, diced into 0.635 cm pieces, and the 1 count bell pepper, diced into 0.635 cm pieces. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. 3In a large mixing bowl, combine the shredded chicken, the sautéed 1 medium onion and 1 count bell pepper, the 1 28 oz can of canned diced tomatoes (drained), the 2 tbsp chili powder, the 1 tsp cumin, and the 1 tsp garlic powder. Stir all ingredients thoroughly until well combined.
4. 4Warm the 12 count corn tortillas slightly in a dry skillet over medium heat for 15-20 seconds per side, or until they become pliable. Place about 1/4 cup of the chicken mixture onto the center of each warmed tortilla, then roll each tortilla tightly and place it seam-side down into a 22.86 × 33.02 cm baking dish.
5. 5Once all 12 count corn tortillas are filled and arranged in the baking dish, pour the 1/2 cup of vegetable broth evenly over the enchiladas. Bake in the preheated 190°C oven for 20-25 minutes, or until the filling is heated through and bubbling gently around the edges.
6. 6While the enchiladas are baking, prepare the avocado cream. In a blender, combine the 2 count avocado (pitted and scooped out), the 1/4 cup cilantro, the 2 tbsp lime juice, and the 1/2 cup dairy-free sour cream. Blend the mixture until it is completely smooth and creamy.
7. 7Carefully remove the baking dish from the oven. Serve the enchiladas immediately, topped with a generous amount of the prepared avocado cream.

Substitutions

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