2 Large Ripe, Avocados Sliced
1/2 Lb. Cooked, Shredded Chicken
1 T. Cumin
2 Lg. Cloves of Garlic, minced
1/4 Cup Lime Juice
1/3 Cup Honey
1/4 Cup Cilantro, chopped
1 1/2 Cup Green Enchilada Sauce + 4 T.
1 Lite Sour Cream (could use heavy cream if you really wanna be naughty :)
Pepperjack Cheese (or other spicy cheese), grated
Cheddar Cheese, grated
Whole Wheat Tortillas (or white)
Cilantro (for garnish)
Preheat oven to 350 degrees. Pour 4 T. enchilada sauce into your 9 x 13 pan and spread around. Lay out 10 tortilla shells and distribute slices of avocado evenly among shells (2-3 slices each).
Next, place a little pepper jack cheese on each shell.
In a bowl, whisk together the cumin, garlic, lime, honey, and cilantro. Combine with shredded chicken. Add a little chicken mixture to each tortilla shell until all have an even amount of filling.
Mix sour cream and enchilada sauce together.
Roll up enchiladas and place in your baking dish, seam side down. (I do eight across and two on the Spoon a little enchilada sauce over all of the enchiladas and top with both types of grated cheese. Bake at 350 for 20-30 min or until bubbly and golden brown.
Saturday: Show and Tell, I Am Only One Woman, The Hungry Hippo, Funky Junk Interiors, Saturday Spotlight @ Craft Envy.