Chicken enchiladas with avocado cream sauce

Chicken enchiladas with avocado cream sauce

Date: February 10th, 2013


Modifications: None, but we used some frozen shredded chicken and turkey that was leftover from a previous meal.

Time to table: 60 minutes

Servings: dinner and three lunches from leftovers

Ben: Like

Erin: Like (did not like the leftovers)

Annie: Like

Notes: I made the cream sauce earlier in the day, which made dinner time go a little smoother. Despite the long list of ingredients and instructions, these are rather simple enchiladas. I used salsa verde instead of red salsa, just a personal preference. I really liked the avocado cream sauce, we had not had that before and it was really good. Erin did not care for the way these reheated for lunches though, they were too soggy and kind of grossed her out.

Chicken enchiladas with avocado cream sauce

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