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Avocado Cream and Chicken Suiza Enchiladas Recipe

It’s natural to think about eating with the season when summer is at its height thanks to backyard gardens, farmer’s markets and the full thrust of colorful produce. But looming in the shadows of fall’s big time holidays—Halloween’s sweet treats and Thanksgiving’s gorgefest—lies a simpler bounty of fresh squashes, carrots, potatoes, and avocados.

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Ingredients

4 cups cooked and skinned shredded chicken meat (about 1 store-bought rotisserie chicken)
2 4-ounce cans diced Fire Roasted Hatch Chiles
½ medium white onion, diced
2 cups whipping cream
1 cup chicken broth
2 Avocados from Mexico
1 cup fresh cilantro, stems and leaves
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon kosher salt, divided
Juice of one lime
2 ½ – 3 cups shredded Mexican blend cheese (or just Monterey Jack if you prefer)
8-10 7”-8” flour tortillas
1/4 cup chopped green onion
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