Yep, I’m on a cilantro and lime kick lately. Hey, better than a Spam and peanut butter kick, right?
So the newest passengers on the cilantro-lime train are these Stuffed Avocado and Chicken Tortillas. They’re hot and cheesy and limey and oh so satisfying. This recipe is adapted from Jamie Oliver’s “Jamie’s America” book, and it’s a pretty one.
It’s also my go-to “take-a-meal-to-the-family-with-a-newborn” dish. As long as Mom and Dad can stumble to the oven and crank it up to 400 degrees, they’re halfway to a tasty and comforting meal!
I made a few changes from the original recipe. I added some chicken for protein and tortilla chips for crunch. I also have a kiddo with serious spice-aversion, so I left out the chile pepper. Feel free to dice up a hot pepper and toss it in your tomato sauce or as a tortilla filler. It’s your world, and these are your Stuffed Avocado and Chicken Tortillas.
You could even get crazy and use flour tortillas. I wasn’t satisfied with my local store’s selection of corn tortillas, so I went with flour. I have also made this with corn tortillas, which I think is better. The corn tortillas can be tougher to work with, but they crisp up so nicely in the oven. If you can get super fresh corn tortillas (or make your own), go that route.
Adapted from "Jamie's America" by Jamie Oliver
- 1 Tbsp. olive oil
- 2 cloves garlic, peeled and minced
- 1 14-oz. can diced tomatoes
- 1 lime
- Kosher salt
- Freshly ground black pepper
- 2 c. cooked chicken (rotisserie works well)
- 3 avocados
- 2 limes
- 16 corn tortillas
- 1/2 c. cilantro leaves, finely chopped
- 1 c. shredded sharp Cheddar cheese
- 1 c. shredded Monterey Jack cheese
- 1 c. sour cream
- 1 c. tortilla chips, crushed
- Additional limes for garnish, if desired
- Preheat the oven to 400 degrees F.
- Prepare the sauce: Warm the olive oil in a medium saucepan over medium heat. Add the minced garlic, cooking and stirring for 30 seconds. Add diced tomatoes, the juice of one lime, and salt and pepper to taste. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Halve, peel and pit the avocados. Mash the avocados with the juice of one lime and salt and pepper to taste.
- Prepare your pan: Coat the bottom of a 9x13-inch baking dish with a thin layer of the tomato sauce. Reserve the remaining sauce to use as a topping.
- Assemble the tortillas: Warm the tortillas in a griddle over medium low heat until flexible (about 45-60 seconds). Add a tablespoon of chicken, a tablespoon of each kind of cheese, two teaspoons of avocado and a sprinkle of cilantro leaves to each tortilla. Roll up tortillas and place them in the baking dish. Continue until baking dish is full.
- Pour remaining tomato sauce, cheese and cilantro over the top of the tortillas.
- Bake for 15 minutes, or until golden brown on the top. Top tortillas with crushed tortilla chips, sour cream, extra cilantro, and a squeeze of lime, if desired.