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Chicken Avocado Enchiladas Recipe

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This recipe for Chicken Avocado Enchiladas is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. chicken, cooked and cubed
2 1/2 c. salsa
2 heaping tsp. ground cumin
3/4 c. red bell pepper
3/4 c. green bell pepper
6 oz. cream cheese, softened and cubed
1 c. purple onion OR sliced green onions
2/3 c. olives, sliced
2 ripe avocado, cubed
grated cheese
8-10 flour tortillas
Directions:
Directions:
Cube raw chicken and pan fry. Add onion and peppers to the chicken for the last few minutes until chicken is cooked through. Add 1 c. of the salsa and cumin to the pan. Simmer and stir for 5 minutes. Add cream cheese and olives. Stir until cream cheese melts.
Divide avocado slices evenly between tortillas. Fill each tortilla with chicken mixture. Roll tightly and place in pan for baking. Spoon remaining salsa over rolled enchiladas. Cover with foil and bake at 350º for 25-30 minutes. Top with cheese and return to oven uncovered for 5 minutes or until cheese is melted.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Serve with sour cream, lettuce and extra sliced olives. Warm a can of enchilada sauce for dipping!

 

 

 

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