Monday, March 9, 2009
Avocado and Chicken Enchiladas
On Saturday night DH had a friend over and so it gave me a chance to make enchiladas. I decided on making Pioneer Woman's pico de gallo and guacamole to add to the chicken and cheese. They were delicious! I got the sauce from Colleen's blog, Cooking This and That. The boys loved them and I'm looking forward to having my leftovers for lunch!
Shredded chicken (I used a rotisserie chicken from the store), about 2 cups
Pioneer Woman's pico de gallo and guacamole (See above for link)
1 cup of shredded mexican cheese, divided
7-8 burrito style tortillas
Enchilada sauce (see above for link)
Combine the chicken and 1/2 cup of cheese in a bowl.
Spread a thin layer of the enchilada sauce along the bottom of a 9 x 12 baking dish, about 1 cup.
Fill each tortilla with about 2 TBSP of the guacamole and pico de gallo and about 2 TBSP of the chicken and cheese. Fold up both end and close up the tortilla. Place it seam down in the baking dish. When you have filled all your tortillas, spread about 2 cups of the enchilada sauce over them. Top with the remaining cheese. Bake in a 350 degree oven for 20 minutes. Serve with sour cream and the remaining enchilada sauce.