Wednesday, July 25, 2012

Creamy Avocado Chicken Enchiladas

Probably not the best thing to make on a 104 degree day, but this looked so good I couldn't wait to make it. this recipe on Pinterest ( but modified it by eliminating the peppers and food processor (I can not stand cleaning my food processor and avoid using it at all cost).  The end result was awesome.  


  • 1.5 lbs to 2 lbs of chicken breast (boiled and shredded)  You can also use rotisserie in a pinch
  • 8-10 small flour tortillas 
  • 3 cups of cheddar cheese shredded 
  • 2 TBS butter
  • 2 TBS flour
  • 1 onion diced  
  • 2 cups chicken broth
  • 3/4 cup sour cream
  • 1 cup Wholly Guacamole (see original recipe if you can't find pre-made guacamole)
  • 1/2 cup chopped cilantro 
  • 1 lime juiced
  1. Preheat oven to 325 degrees
  2. Prepare your shredded chicken.  Once your chicken is shredded and start your sauce.  
  3. In a large sauce pan melt 2 TBS of butter. Add TBS of flour and whisk until the mixture begins to brown.  
  4. Add diced onion and sauté until onion begins to turn translucent. 
  5. Slowly add your 2 cups of chicken broth, sour cream, prepared guacamole, cilantro and lime.  Cook for 10 minutes or until your sauce begins to thicken.  Remove from heat
  6. Take one of your tortillas and spoon in about 1/4 cup of shredded chicken, 1/4 cup of avocado cream sauce and a sprinkle of cheese.  Fold both sides around the mixture and place fold down in a medium casserole dish.  Repeat until you run out of room or ingredients! :)
  7. Once all of the tortillas are folded and in your dish, cover with the remainder of your creamy avocado sauce and top with cheese.  
  8. Cook uncovered for 20 minutes on 325 degrees or until the cheese begins to bubble.  
  9. Enjoy!

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