Chicken and Avocado Enchiladas; My Kitchen

I miss my kitchen.

Since I have been gone I have eaten some excellent food in restaurants.

And some not so good.

I have eaten lunches consisting of nothing but two apples; and one of nothing but a Double Chocolate Fudge Brownie.

I’ll leave you to guess which was better….

I’ve cooked in my sis’s kitchen – She who does not now nor ever has owned a sharp knife.

I have walked through local fairs filled with nothing but deep-fried, extra cheese, sour cream and extra fat foods – that left me smelling like ‘Deep Fried Cheese Curd’.  (For those who don’t know that’s taking a perfectly atrocious, rubber-like, hunk of cheese, dipping it in bread crumbs / egg and frying it in hot oil.  It doesn’t improve either the cheese or the health of the eater.)

I miss my kitchen.

I stopped at a booth that offered ‘Dip Mixes’.

These are prepared combinations of herbs to which one adds 1 cup of sour cream and 1 cup of mayonnaise.

Has no one ever thought about using Greek or plain yogurt?  And reducing the fat and calorie content by about 200% percent? (it’s my blog…. I can exaggerate)

Or, heaven forbid, not paying 5 dollars for someone else to mix the herbs?

I miss my kitchen.

I miss food like this – my idea of being decadent: I used prepared Taco Sauce ;-))

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

Chicken and Avocado Enchiladas

Chicken Enchiladas with Avocado  

2 chicken breasts, boneless, skinless
1 onion
1 rib celery
2 cloves garlic
1 tsp chili powder
1 tbs olive oil
4oz (125gr) pimiento
4oz (125gr) green chilies or something hotter if your prefer
1 cup (4oz, 125gr) shredded cheddar
1 tsp oregano
1 cup (8oz, 250ml) Greek yogurt, divided you may not use it all
1 – 2 jars hot or mild taco or enchilada sauce 8 – 10 oz each (300 ml)
4 corn or wheat tortillas
1 avocado

Enchilada_chicken_prep

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.

Comments 7

  1. Watch out for dull knives!! (I just had 4 stitches removed from my thumb because of using a dull paring knife in a foreign kitchen)
    Mmmm, enchiladas….
    (Please reassure me that you didn’t even see those ridiculous packages of pre-shredded cheese. As if it’s difficult to grate cheese!)

  2. There’s nothing like being away from home to make you further appreciate what you’ve got. I don’t get those over-priced herb mixes either, or how people go crazy for them. To me they taste like dust.
    The enchiladas look wonderful. And homey.

  3. Elizabeth, shredding cheese is one of mon mari’s duties ;-))
    Kate, and I have no idea what the white powder in them all is…. scary….
    Lynn, and I could have had a corn dog…. It’s been years.
    Gattina, all that fat…. A tiny bit of mayo adds plenty of flavor.

  4. I’m wondering which food fairs you’ve been to. One of my friends lives in a town house in what I think was an old Sear’s building, next to a hospital in downtown Minneapolis and the ground floor is an international food market.

  5. poppy fields, I know that area, although I’ve not been to the International Food Market. I used to shop at that Sears when I first moved to Minneapolis. Maybe next trip….

Comments are closed.

Share via
Copy link
Powered by Social Snap