Canned Chicken Enchilada-Stuffed Avocado Boats with Chipotle Lime Drizzle
This innovative recipe features creamy avocado boats filled with a zesty canned chicken enchilada mixture, topped with a smoky chipotle lime drizzle. It's a fresh, healthy twist on traditional enchiladas, perfect for a quick meal or a stunning appetizer.
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Start by preheating your oven to 375°F. In a mixing bowl, combine 1 can (12.5 ounces) of drained canned chicken, 1 cup of black beans (rinsed and drained), 1 cup of corn, 1 cup of diced tomatoes, 1 teaspoon of chili powder, 1 teaspoon of cumin, and salt to taste.
Mix the ingredients thoroughly until well combined. Cut 2 ripe avocados in half and remove the pits. Carefully scoop out a small portion of the flesh to create a larger cavity for the filling.
Place the avocado halves in a baking dish, cut side up. Spoon the chicken enchilada mixture generously into each avocado half, packing it in tightly.
Sprinkle 1 cup of shredded cheese (cheddar or Mexican blend) evenly over the top of the stuffed avocados.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. While the avocados are baking, prepare the chipotle lime drizzle by mixing 1/4 cup of Greek yogurt, 1 tablespoon of lime juice, 1 teaspoon of chipotle powder, and a pinch of salt in a small bowl.
Once the avocados are done baking, remove them from the oven and let them cool for a few minutes. Drizzle the chipotle lime sauce over the top of each stuffed avocado.
Garnish with fresh cilantro and lime wedges before serving. Enjoy your unique and delicious canned chicken enchilada-stuffed avocado boats!
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