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Chicken Avocado Enchiladas

Chicken and avocado enchiladas are a great combo. They offer different textures for that fun combo.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings
Author Christy Denney

Ingredients

  • 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
  • Cheese
  • 1 can of enchilada sauce for dipping
  • Optional
  • Sour cream
  • Extra Olive slices
  • Diced Tomatoes

Instructions

  1. 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.
  2. 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.
  3. Roll up tightly. Cut in half and place each half seam side down in greased 7 by 11 inch baking dish.
  4. Spoon remaining 3/4 cup salsa over enchiladas. Cover tightly with foil.
  5. Bake in 350 degree oven for 25-30 minutes or until hot.
  6. Top with a sprinkle of cheese and remain to oven uncovered for a couple minutes just until cheese is melted.
  7. Serve with optional toppings, hot enchilada sauce for dipping, refried beans, and rice. Serves 6-8.

Recipe Notes

Source: Cookin' and Kickin'