Another home run recipe from my pal Rob...he is a bloggers best friend! Rob knows that the best recipes come from home cooks and he finds a lot of his favorites on Pinterest and, if they are a winner, he sends them on to me to post...like I said, a bloggers best friend! Rob found this recipe on Closet Cooking. It is my new favorite blog. He has some really easy, yummy stuff.
I used store bought Rotisserie Chicken for these Enchilada's. I'm mildly obsessed with Rotisserie chicken. (can you be 'mildly obsessed' or is that like being a 'little bit pregnant'?) I've even dedicated a Pinterest Board to it, ( not to being a 'little pregnant' but to Rotisserie chicken...jeesh, where am I going with this???)
I modified this recipe slightly. The original called for fresh Jalapeno. I knew it would be too much heat for my family. Turns out Rob excluded the Jalapeno as well and achieved the same great results. But, if you want more heat, seed and chop a Jalapeno, toss it in the food processor with the rest of the sauce ingredients. Either way, give this recipe a try!
1 cup salsa verde
1/2 cup sour cream (or Greek yogurt)
4 avocados (2 for sauce, 2 for stuffing)
1 clove garlic
1 teaspoon cumin
salt and pepper to taste
1 handful cilantro
1/2 lime, juice
4 cups cooked shredded chicken (Store bought Rotisserie works great!)
2 green onions, sliced
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
8 (7 inch) corn or flour tortillas (I used corn)
Mix the half of the sauce with the chicken, 1 chopped avocado, green onions and half of the cheese.
Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
Top the enchiladas with the remaining sauce.
Bake for 20 minutes or until sides are bubbly. Top with cheese and bake an addition 5-10 minutes.Use remaining avocado for garnish.