Chicken Black Bean Enchiladas with Avocado Cream Sauce

Chicken Black Bean Enchiladas with Avocado Cream Sauce #2I think I’ve mentioned my love of avocados before, right? I LOVE them. I usually only buy them if they’re 99 cents, so when they are on sale I buy 4 at a time. So good! We have guacamole, avocado pizza, avocado mac n’ cheese, smashed avocado on toast, avocado grilled cheese, and many more. Sadly, Gemma ate avocado as a baby, but I just can’t get her to eat it anymore. No matter how hard I try to hide it between rice and cheese (two of her favorite foods).

One recipe I haven’t tried in a while was this one. They are so flavorful and good! I was able to prep them while Gemma was taking her nap and then when dinner time came I just stuck them in the oven. Gemma gets pretty clingy around dinner time, so making meals gets a little tricky. I have gotten quite talented doing things one handed, but that can only get me so far when making enchiladas. All that rolling requires two hands!

On another front, Gemma loves to wash dishes with me. And by wash dishes I mean transfer the spatula from one side of the sink to the other and scoop the water from the sink to the floor. She’s really been experimenting with gravity lately. At least she’s having fun!

Chicken Black Bean Enchiladas with Avocado Cream SauceI served these with Coconut Lime Rice…recipe to be posted soon!

Chicken Black Bean Enchiladas with Avocado Sauce
Yields 10
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For the enchiladas
  1. 1 tablespoons olive oil
  2. 1/2 medium yellow onion, diced
  3. 1 small zucchini, diced
  4. 1 can (15 oz.) black beans
  5. 1/2 cup corn kernels (fresh or frozen)
  6. 1 cups cooked chicken, diced
  7. 8 (8 inch) flour tortillas
  8. 4 oz. shredded cheese, cheddar, Monterrey jack or pepper jack
For avocado sauce
  1. 1 tablespoon butter
  2. 1 tablespoon flour
  3. 1 cup chicken broth
  4. 1/3 cup sour cream
  5. 1/4 tsp cumin
  6. 1/4 tsp salt
  7. 1/4 tsp garlic powder
  8. 1/8 tsp black pepper
  9. 1 avocado, peeled and pitted
  10. 1/4 cup chopped cilantro
  11. juice from 1/2 lime
  1. Preheat over to 375 degrees F. Grease a 9 x 13 inch pan and set aside.
  2. To make avocado cream sauce, melt butter in a saucepan over medium heat. Add the flour, whisking for 2-3 minutes, until golden and bubbly. Slowly whisk the broth into the flour mixture. Once the mixture boils, reduce heat and simmer for about 5 minutes. Stir in the sour cream, cumin, salt, garlic powder, and pepper. Whisk to remove lumps.
  3. Remove sauce from heat and add mixture to a food processor with avocados, cilantro, and lime juice. Pulse until smooth. Season with additional salt and pepper, if needed.
  4. To make enchilada filling, heat olive oil in a large skillet over medium heat. Add onions and zucchini sauteing until onions are translucent. Stir in corn, black beans, and chicken. Remove from heat. Assemble enchiladas by filling each tortilla with about 1/4 cup of filling. Roll tortillas and place seam side down in baking dish. Once all the tortillas are filled, sprinkle with shredded cheese and half of the avocado sauce.
  5. Cover with foil and back 20-25 minutes until tortillas are heated through.
  6. Serve enchiladas with other half of avocado sauce, sour cream, cilantro, and cheese.
  1. I made these earlier in the day and refrigerated them after I had filled and rolled the enchiladas.
Adapted from The Sweets Life
Adapted from The Sweets Life
The Dietitian Diaries

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