Chicken Avocado Enchiladas

  • Yield servings


2 large chicken breasts
4 cups water
2 tablespoons Enchilada seasoning
-- 1can stewed tomatoes
10 -- 12 corn tortillas
8 tablespoons peanut oil
2 medium large avacados
1/2 -- lime
12 ounces sour cream
1 1/2 cups grated cheddar jack cheese
-- salt and pepper to taste
2 medium tomatillos
1 cup salsa verde
1/2 cup cilantro
1/2 cup chicken broth
1/3 can tomato paste (small)
2 tablespoons enchilada seasoning
-- salt and pepper to taste


Boil chicken breasts in water, stewed tomatos, salt and pepper, and enchilada seasoning for 30 minutes. Let set for 15 minutes.

While chicken is cooking, preheat oven to 325. Then, fry corn tortillas in peanut oil until still foldable (approx. 1-2 minutes). Pat with paper towel to remove excess oil. Set aside and make sauce.

Place tomato paste, enchilada seasoning and one tablesoon of oil from the tortillas in a skillet. Saute over medium heat for approx 5 minutes. Slowly add chicken broth, salsa verde, tomatillos (chopped/liquified in the blender), cilantro, and salt and pepper. Add more chicken broth or water if too thick. Cook until hot. Set aside and make enchilada filling.

Enchilada filling:
Mash avacados. Add lime, salt and pepper and sour cream. Cut up or pull apart chicken breast and mix with the avacado mixture.

Fill tortillas and roll. Place in baking dish; top with sauce and cheese. Bake at 325 for 30 minutes.



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