Thyme for Cooking

Seasonal Weekly Menus & Shopping Lists

Healthy Food          Fresh Ingredients          Simple Recipes

 Home  Seasonal Menus  Recipe Index Cooking Tips  Blog

Menu Plan for Spring II: Week 1, Day 3

Chicken Enchiladas with Avocado

Cooking time: 40 minutes for menu          Cooking schedule: see below for instructions

    I liked the pimiento so well with the Tuna Enchiladas I decided to use it again.  Use something hotter, and or hot sauce, if you prefer. 

Chicken Enchiladas with Avocado

Total time: 40 minutes
   Using both green chilies and pimiento adds plenty of 'chili' flavor but without the heat.  Add some fiery peppers if you like, the yogurt and avocado are there to temper it.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 onion
• 1 rib celery
• 2 cloves garlic
• 1 tsp chili powder
• 1 tbs olive oil
• 4oz (120gr) pimiento
• 4oz (120gr) green chilies  or something hotter if your prefer
• 1 cup (4oz, 120gr) shredded cheddar
• 1 tsp oregano
• 1 cup (8oz, 240gr) Greek yogurt, divided    you may not use it all
• 1 - 2 jars hot or mild taco or enchilada sauce  8 - 10oz each  (300ml)
• 4 corn or wheat tortillas
• 1 avocado

 Instructions:

• Cut the chicken into bite-size pieces.
• Chop the onion and celery. 
• Mince the garlic. 
• Drain the chilies and pimiento.  Roughly chop chilies and pimiento if whole.
• Heat 2 tsp oil in medium nonstick skillet. 
• Add chili powder, onion, garlic, celery.  Sauté until onion is tender and translucent, about 5 minutes. 
• Add chicken and sauté until chicken is cooked through. 
• Remove from heat. 
• Add green chilies,  pimiento, 1/4 cup shredded cheddar, 1/4 cup yogurt, and mix well. 
• Brush the remaining 1 tsp oil in a baking dish large enough to hold the 4 enchiladas. 
• Heat a large nonstick skillet, over medium heat. 
• Warm one tortilla in the skillet for 15 - 20 seconds. 
• Spoon one fourth  of the chicken mixture onto the tortilla and roll up. 
• Place seam side down in the oiled baking dish. 
• Repeat with remaining three tortillas. 
• Pour sauce over the top - how much depends on your taste.  I use 1 jar now and the rest as additional sauce at the table. 
• Sprinkle with oregano and cheddar. 
• Cover with foil and bake at 400F  (200C) for 20 minutes, until heated through and cheese is bubbly.
• To Serve:
• Cut avocado into cubes.  Put 2 enchiladas on each plate, add half the avocado and half the remaining yogurt.

Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, 2 large skillets, baking dish Turn oven on 400 (200C) Chop onion, celery Mince garlic Sauté chili powder, onion, garlic, celery Cut chicken Open, drain chiles, pimiento, chop if whole

Add chicken to skillet, sauté Remove skillet from heat Add pimientos, chiles, cheese, yogurt, stir Oil baking dish Warm tortillas, assemble, lay in baking dish Spoon sauce over Top with oregano, cheese Cover, bake When almost done, cube avocado Serve, garnished with yogurt and avocado

Share this:

----------------------

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2024 Thyme for Cooking.  All rights reserved unless otherwise indicated