Saturday, November 7, 2009

Chicken Avocado Enchiladas

Chicken Avocado Enchiladas

Chicken Avocado Enchiladas
These pictures are not the best, but the food is! The pictures make this look unappetizing and dry. But these are anything but! I did not use a can of enchilada sauce like I stated in the recipe. I think this would be a positive addition at the end for dipping, but even without the enchilada sauce to dip in, these were delicious! If you do decide on the enchilada sauce I suggested at the end of the recipe, I would use it for dipping rather than pouring it on enchiladas to prevent sogginess:) Also the salsa I used was just the cheap, Sams Club size stuff.

3 c. chopped, cooked chicken
2 1/2 c. salsa
2 heaping tsp. ground cumin
1 1/2 c. chopped red or green pepper
6 oz cream cheese, cubed and softened
1 c. sliced green onions, with tops or a medium purple onion
2/3 c. sliced ripe olives
2 ripe avocado, peeled, pit removed, and cubed
4 (12 inch in.) flour tortillas
1 can of enchilada sauce for dipping

Sour cream
Extra Olive slices
Diced Tomatoes

Throw pepper and onion in with chicken last minute or two of cooking it.
Combine chicken mixture, 1 cup of salsa, and cumin in saucepan.
Simmer and stir 5 minutes.
Add cream cheese and olives.
Stir until cream cheese melts.
Divide avocado pieces evenly between tortillas. Put avocado pieces in a strip down the center of each tortilla.
Top with a strip of a heaping 1/2 cup of chicken mixture.
Roll up tightly.
Cut in half and place each half seam side down in greased 7 by 11 inch baking dish.
Spoon remaining 3/4 cup salsa over enchiladas.
Cover tightly with foil.
Bake in 350 degree oven for 25-30 minutes or until hot.
Top with a sprinkle of cheese and remain to oven uncovered for a couple minutes just until cheese is melted.
Serve with optional toppings, hot enchilada sauce for dipping, refried beans, and rice:)
Serves 6-8.

1 comment:

  1. Ooh this looks like it's right down my alley. Looks so yummy. I'm bookmarking this now!