Sunday, January 13, 2013

Lime Avocado Chicken Enchiladas

I made these for dinner tonight and they were absolutely incredible. If you like Mexican food, you've got to try this out. They were inspired by this recipe, but I made quite a few alterations. 

Lime Avocado Chicken Enchiladas
  • 6 medium flour tortillas
  • Rotisserie chicken or 3 whole chicken breasts, shredded
  • 1 onion, chopped
  • 1 cup chicken broth
  • 1 cup salsa verde
  • 1/2 cup plain Greek yogurt
  • 1 tomato, chopped
  •  2 avocados
  • 1 cup fresh cilantro
  • 1 teaspoon cumin
  • 2 teaspoons lime juice
  • 1 clove garlic
  • 1 jalapeno, seeded
  • salt and pepper to taste
  • 1 cup monterey jack cheese, shredded
  • 1 cup sharp cheddar, shredded
Shred cooked rotisserie chicken or approximately 3 chicken breasts. Cook diced onions in frying pan until lightly browned. Combine all bold ingredients in a blender until smooth. Combine onions, half of the cheese, and chicken, and add half of the blender mixture. Separate into 6 servings and roll up into tortillas inside of a prepared non-stick pan. Pour remaining blender mixture over the rolled enchiladas and top with remaining cheese. Bake at 350 degrees for approximately 30 minutes. 

I also put mango-peach salsa on top, which was an amazing addition to the flavor. This is easily one of  my new favorite dishes.

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