Ingredients:

For the Chicken Filling:

2 cups cooked chicken, shredded

1 cup black beans, cooked

1 cup corn kernels

1 cup queso fresco, crumbled

1/4 cup fresh cilantro, chopped

Salt and black pepper, to taste

8 large flour tortillas

For the Tomatillo Salsa:

1 pound tomatillos, husked and rinsed

1 onion, chopped

2 cloves garlic, minced

1-2 jalapeños, seeds removed and chopped (adjust to taste)

1/4 cup fresh cilantro, chopped

Juice of 2 limes

Salt and black pepper, to taste

For the Creamy Avocado Sauce:

2 ripe avocados

1/2 cup sour cream

Juice of 1 lime

Salt and black pepper, to taste

For Garnish:

Microgreens or baby arugula

Queso fresco, crumbled

Lime wedges

Fresh cilantro leaves

Instructions:

1. Prepare the Chicken Filling:

In a bowl, combine shredded chicken, black beans, corn, queso fresco, chopped cilantro, salt, and black pepper. Mix well.

2. Make the Tomatillo Salsa:

In a blender or food processor, combine tomatillos, chopped onion, minced garlic, jalapeños, chopped cilantro, lime juice, salt, and black pepper. Blend until smooth.

3. Assemble the Enchiladas:

Preheat the oven to 375°F (190°C).

Spread a generous spoonful of tomatillo salsa on the bottom of a baking dish.

Place a portion of the chicken filling in the center of each tortilla. Roll them up and place them seam-side down in the baking dish.

4. Pour Tomatillo Salsa:

Pour the remaining tomatillo salsa over the rolled enchiladas, ensuring they are generously covered.

5. Bake:

Bake in the preheated oven for about 20-25 minutes or until the enchiladas are heated through and the edges are golden.

6. Make the Creamy Avocado Sauce:

In a blender, combine ripe avocados, sour cream, lime juice, salt, and black pepper. Blend until smooth and creamy.

7. Serve:

Remove the enchiladas from the oven and drizzle with the creamy avocado sauce.

Garnish with microgreens or baby arugula, crumbled queso fresco, lime wedges, and fresh cilantro leaves.

Optional Tips:

Experiment with different varieties of queso fresco or use a combination of cheeses for added richness.

Roast the tomatillos before blending for a deeper flavor profile.

Consider adding a pinch of ground cumin or smoked paprika to the chicken filling for a subtle smokiness.