Tuesday, June 25, 2013

Chicken and Avocado Enchiladas

A fellow foody loves avocados like me and this is going out to her.  Hope you like this one Chris along with everyone else.

1 cup chicken broth
1 cup salsa verde
1/2 cup sour cream (or Greek yogurt)
2 avocados
1 deseeded finely chopped jalapeno
1 clove garlic
1 teaspoon cumin
Salt and pepper to taste
1 handful chopped cilantro
Juice of1/2 lime
4 cups cooked shredded chicken
2 avocados
2 green onions
2 cups shredded cheddar cheese
2 cups shredded Monterey jack cheese
8 (7 inch) tortillas

Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.

Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.

Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.

Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350 degree oven for 15 to 20 minutes until the cheese has melted and the sides are bubbling.

The thunder is getting bad, so time to get off the computer and shut it down.  Have a great day, be happy and may God keep you safe and bless you and yours.   

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