Gluten-Free Chicken Enchiladas with Avocado Crema

Instructions

1. 1Preheat your oven to 190°C. In a medium bowl, combine the 2 cups of cooked chicken, shredded, with 1/2 cup of cheddar cheese, shredded.
2. 2Gently warm the 8 corn tortillas until they are pliable. Take one warmed corn tortilla, place a portion of the chicken and cheese mixture in the center, and then roll it up tightly.
3. 3Arrange the 8 rolled enchiladas seam-down in a single layer in a 22.86 × 33.02 cm baking dish. Pour the 1.5 cups of enchilada sauce (gluten-free) evenly over the enchiladas.
4. 4Sprinkle the remaining 1 cup of cheddar cheese, shredded, over the sauced enchiladas. Bake for 20-25 minutes in the preheated oven at 190°C, until the cheese is melted and bubbly and the enchiladas are heated through.
5. 5While the enchiladas are baking, prepare the avocado crema: In a blender or food processor, combine the 2 avocados, 2 tablespoons of lime juice, 1/2 cup of sour cream (or dairy-free alternative), 1/4 cup of cilantro, chopped, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until the mixture is smooth and creamy.
6. 6Carefully remove the enchiladas from the oven. Serve the enchiladas immediately, topped with the freshly prepared avocado crema.

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