When I was a baby my mom used to spoon feed me avocados. All my life I have preferred eating an avocado with a sprinkle of salt to almost anything else.
My friend Kaela is always cooking and has her own blog, Clawson Kitchen. I saw these on there and knew I had to try them. For some reason putting the avocado inside of the enchilada is what got me. I loved cutting into the enchilada and seeing the bright green. I know, I'm weird. I loved the taste the cream cheese added to the filling. We used a spicy salsa so they were too hot for the kiddos, but we loved them.
Chicken Avocado Enchiladasby Kaela Clawson
3 c. chopped, cooked chicken
2 1/2 c. your favorite salsa
2 heaping tsp. ground cumin
1 1/2 c. chopped red or green pepper
6 oz cream cheese, cubed and softened
1 c. sliced green onions, with tops or a medium purple onion
2/3 c. sliced ripe olives
2 ripe avocado, peeled, pit removed, and cubed
4 (12 inch in.) flour tortillas
Cheese
1 can of enchilada sauce for dipping (optional)
Optional
Sour cream
Extra olive slices
Diced tomatoes
Throw pepper and onion in with chicken last minute or two of cooking it. Combine chicken mixture, 1 cup of salsa, and cumin in saucepan. Simmer and stir 5 minutes. Add cream cheese and olives. Stir until cream cheese melts.
Divide avocado pieces evenly between tortillas. Put avocado pieces in a strip down the center of each tortilla. Top with a strip of a heaping 1/2 cup of chicken mixture. Roll up tightly. Cut in half and place each half 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 with a sprinkle of cheese and remain to oven uncovered for a couple minutes just until cheese is melted.
Serve with optional toppings, hot enchilada sauce for dipping, refried beans, and rice.