Creamy Chicken Enchiladas Verde

  • Yield: servings


1-- dozen flour tortillas
2cans of Cream of Chicken soup
1-- 16 ounce Deans Avacado dip
2-- ripe avacados
1-- 8 ounce package Mexican Cheese
6-- Chicken leg & thighs (de boned/cut up)
1 1/2cups rice (3 cups water)
1small onion
1/2cup cream
2tablespoons Ground Cumin
1/8teaspoon Red Pepper (optional)
1-- 2 tablespoon chopped Garlic (four cloves)
1-- cube Cilantro or 1 teaspoon dried


Boil chicken until tender with 1 tbsp. garlic, 1 tbsp. cumin (add additional cumin to taste), 1 cube cilantro. red pepper and chopped onion. Remove 1 1/2 cup broth (reserve for Sauce). Leaving enough broth to cook rice until tender with de-boned chicken. Chicken and rice mixture should be thick when ready.

Combine in saucepan cream of chicken soup, chicken broth, Dean's Avacado Dip
1/2 cup of cream, 1 avacado (chopped), and 1 tbsp. Cumin (or to taste). Simmer on med. heat while preparing (grease)cassarole dish (lg.). Warm flour tortillas so they are soft and pliable, place in dish fill with ample chicken rice mixture and sprinkle with cheese, and a sprinkle of chopped avacado. Roll up length wise in dish, until the cassarole dish is filled with the enchiladas. Pour creamy sauce over the enchildas, and top with the remaining cheese sprinkled on top. Bake in the oven @ 350 for 30 minutes. Serve with your favorite salsa, additonal avacado slices, sour cream and tortilla chips.