I think it might be quite obvious from some of the recipes on my site that I absolutely love avocados. (See my avocado recipe roundup below.) I was messing around on Pinterest several weeks back and I stumbled upon a delicious looking enchilada recipe that uses chicken and a lot of avocado. The blogger who invented the recipe (Kevin over at ClosetCooking) used it on a recent post claiming it as one of his top 12 recipes of 2012 and I firmly agree! I’ve altered it quite a bit and it now includes a simple rotisserie, a LOT less cheese (the guy used four cups of cheese – holy calories Batman!), and some lovely Chobani plain Greek yogurt (I love cooking with yogurt!). If you try any new recipe in this coming new year, let it be this one, ASAP.
Happy New Year All!
- Pita Sandwich with Egg, Avocado, Tzatziki, and Feta
- Avocado and Prosciutto Burger
- Creamy-Crunchy Avocado Salad
- Baked Avocado Fries
- Creamy Tomatillo Sauce
- Ceviche with Avocado, Tomato, and Cilantro
Chicken Avocado Enchiladas
Yield 8 enchiladas
- 1 rotisserie chicken
- 1 cup chicken broth
- 1 cup salsa verde or tomatillo salsa
- 1/2 cup Chobani plain Greek yogurt
- 4 medium avocados, diced into small chunks, half to be used in the sauce, half to be used in the enchiladas
- 1 large jalapeno, stem removed and seeded
- 2 cloves minced garlic
- 1 tablespoon cumin
- salt and pepper to taste
- 1 cup loosely packed, chopped cilantro
- 2 tablespoons lime juice
- 4 large green onions, thinly sliced
- 1 1/4 cup cheddar cheese, shredded
- 1 1/4 cup monterey jack cheese, shredded
- 8 large whole wheat tortillas
- Preheat your oven to 350F.
- In a food processor, pour in the chicken broth, salsa verde (or tomatillo salsa), Chobani plain Greek yogurt, and lime juice. Blend the liquids together.
- Next, add in 2 of the chopped avocados, the jalapeno, garlic, cilantro, cumin, and salt and pepper. Puree until the mixture is completely blended.
- Shred your rotisserie chicken in a large bowl and mix it with the other 2 chopped avocados and the green onions. Pour half of the avocado sauce in and mix it all with 1 cup of cheddar and 1 cup of monterey jack cheese.
- Lay out your 8 tortillas and spoon the chicken mixture into the middle of each one evenly. While trying to spread out the mixture as you roll, roll up each tortilla tightly.
- Place each one in large baking dish coated with nonstick spray.
- Sprinkle the enchiladas with the remaining cheese and cover the dish with the rest of the avocado sauce.
- Bake the dish for about 15 to 20 minutes, when the sauce is a bit bubbly.
- Remove the dish from the oven, let it slightly cool, then enjoy!