Here's our latest blog post from How To Homeschool My Child
Published: Mon, 04/15/13
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Avocado Chicken Enchilada Recipe – Cinco de Mayo {Monday Meals} - 2013-04-15 10:23:55-04
With Cinco de Mayo right around the corner, I’m trying some new recipes like this Avocado Chicken Enchilada recipe. It was delicious. If your family likes enchiladas, they’ll love these.
Since I had a jalapeno-tobasco hamburger the night before, I omitted the serrano peppers. If you want a spicier enchilada, add 1 serrano pepper (minced) to the sauce)
Kids of all ages can help roll up the enchiladas.
These are so yummy. Let me know how your family likes them.
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Ingredients
- 2 tsp butter
- 2 tsp green onion, chopped
- 1 Tbsp garlic powder
- 2 tsp flour
- 1/2 cup chicken bouillon
- 1/2 tsp cumin
- salt & pepper
- 2 Tbsp cilantro, chopped
- 2 Tbsp salsa
- 1/4 cup heavy cream
- 1 cup cooked chicken, chopped
- 1/2 cup mozarella cheese, grated
- 1 avocado, chopped
- 4 flour tortillas
Instructions
- Saute butter, green onion & garlic in microwave for a minute (add serrano pepper if you want spicy)
- Stir in flour.
- Add chicken broth, cumin, salt & pepper. Microwave 1-2 minutes until slightly thickened
- Stir in cilantro, salsa & cream
- Layer chicken, cheese, avocado in each tortilla. Roll up & place in baking dish
- Pour sauce over all enchiladas
- Sprinkle cheese on top
- Bake 350 for 15-20 minutes or until bubbly.
Notes
Makes 2 servings If you want spicier enchiladas, leave seeds in serrano pepper. Add pepper to green onions & garlic when you saute.
Blessings,
Kerry Beck