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Nancy's Kitchen - Tried and Tested Recipes
Chicken Avocado Enchiladas
Chicken Avocado Enchiladas
1-1/2
c. chopped, cooked chicken
1-1/4 c.
salsa
1 tsp. ground cumin
3/4 c.
chopped red or green pepper
1 (3 oz.)
pkg. cream cheese, softened
1/2 c.
sliced green onions, with tops
1/3 c.
sliced ripe olives
1 ripe avocado,
peeled, pit removed, and cut into 12
lengthwise slices
8 (6-7 in.) flour
tortillas
Sour cream
Olive
slices
Diced tomatoes
Cheese
Combine chicken, 1/2 cup of salsa,
and cumin in saucepan. Simmer and stir 5
minutes. Add pepper, cream cheese, green
onions, and olives. Stir until cream
cheese melts. Place 1 avocado slice down
center of each tortilla; top with
heaping 1/4 cup of chicken mixture. Roll
up; place seam side down in greased 7 by
11 inch baking dish. Spoon remaining 3/4
cup salsa over enchiladas. Cover tightly
with foil. Bake in 350 degree oven for
25-30 minutes or until hot. Top as
desired with remaining avocado and
optional toppings. Serve with additional
salsa.
Serves 4.
http://www.nancyskitchen.com
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