Here There and Everywhere

Chicken Avocado Enchiladas

These were a lot of fun. I always try to work with healthy foods. In Kuwait, I had one friend, and every week, when we all brought food to a gathering, hers always went in a heartbeat. Her secret – bottled cheese sauce, and lots of it.

I know, I know, it’s processed. There probably isn’t any real cheese in the sauce at all. But it tastes SO GOOD!

You can put anything in an enchilada. For these, I had chicken breasts, which I cut into 3/4″ chunks and marinated for two days in a big carton of yoghurt, (I would guess four cups yoghurt), about 1/4 cup lemon juice, 2 Tablespoons chili powder, 1 Tablespoon garlic powder and 1 teaspoon cumin powder. The yoghurt makes the chicken really tender and juicy.

I drained about half the yoghurt – not all.

Chop and fry two onions in olive oil to the almost crisp stage, with one chopped red pepper and one chopped yellow pepper. When cooked, add in the chicken, and cook until just cooked, but still juicy.

Meanwhile, mash two cans of pinto beans.

Chop an avocado – chunks about 3/4 inch. Add in the cooked chicken, onions, peppers, and mix.

Spoon into center of burrito wrapper. Roll up and place in pan.

The secret ingredient – two jars of Chili Con Queso, cover enchiladas and bake 30 minutes at 350°F/180°C.

October 11, 2009 - Posted by intlxpatr | Uncategorized