Chipotle Chicken Enchiladas with Avocado Cream Sauce

These flavorful Chipotle Chicken Enchiladas are a delightful blend of traditional Mexican ingredients and a touch of creativity with a creamy avocado sauce. The dish features tender shredded chicken enveloped in soft corn tortillas, topped with a smoky chipotle sauce and a velvety avocado cream. It's a satisfying, savory meal that respects classic methods while introducing a modern twist. Perfect for a family dinner, this dish is also easy to prepare and can be made ahead of time.

Ingredients:

• 2 cups cooked shredded chicken
• 8 corn tortillas
• 1 cup enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (Mexican blend or cheddar)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 ripe avocados
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the shredded chicken, black beans, corn, cumin, smoked paprika, salt, and pepper. Mix well.
3. Warm the corn tortillas in a skillet or microwave until pliable.
4. Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place seam-side down in a greased baking dish.
5. Pour the enchilada sauce over the rolled tortillas, then sprinkle with shredded cheese.
6. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
7. While the enchiladas are baking, prepare the avocado cream sauce. In a blender, combine the avocados, sour cream (or Greek yogurt), lime juice, and a pinch of salt. Blend until smooth and creamy.
8. Once the enchiladas are done, remove from the oven and let cool slightly. Serve topped with the avocado cream sauce and garnished with fresh cilantro.