Chicken - Avocado Enchiladas

Name: Chicken - Avocado Enchiladas Recipe
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: 1 1/2 cups of chopped cooked chicken breast (great for leftovers from a roasted chicken or boil some breasts); 1 1/4 cup of your favorite salsa; 1 tsp ground cumin or TANDOORI seasoning; 3 oz lowfat cream cheese; 2 oz lowfat cheese (cheddar or jack) shredded; 4 Tbsp sliced black olives; 1 Hass Avocado sliced into 12 pieces; 12 white corn tortillias

(12)

Minutes to Prepare: 60
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 1/2 cups of chopped, cooked chicken breast (great for leftovers from a roasted chicken or boil some breasts)1 1/4 cup of your favorite salsa1 tsp ground cumin or TANDOORI seasoning3 oz lowfat cream cheese2 oz lowfat cheese (cheddar or jack), shredded4 Tbsp sliced black olives1 Hass Avocado, sliced into 12 pieces12 white corn tortillias

Directions

This makes 6 servings (2 enchiladas each)

Combine chicken , 1/2 cup of salsa, and cumin or tandoori seasoning in saucepan. Simmer & stir for 5 min. Add cream cheese. Stir until melted. Place one avocado slice down the center of each tortillia, top with a heaping of chicken mixture. Roll up & place seam side down on a greased 8x11 baking dish ~ spray of your choice~ I use olive oil in a pump spray. After all tortillas are filled, top with remaining salsa. Sprinkle with shredded cheese & sliced olives.
Cover tightly with foil & bake 350 degrees for 25-30 min, or until hot.

Additional toppings (not included in nutritionals)
Light or FF sourcream
Diced tomatoes
Additional grated cheese

(FYI ~ Blackbeans make a great side to this dish)

ENJOY!

Number of Servings: 6

Recipe submitted by SparkPeople user JOANN562.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 294.8
Total Fat: 10.8 g
Cholesterol: 43.4 mg
Sodium: 435.6 mg
Total Carbs: 29.6 g
Dietary Fiber: 6.0 g
Protein: 20.4 g

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Member Reviews

GEMLADYONE
This was really yummy. I cooked it as directed except I added a chopped jalapeno pepper to the chicken mix along with the salsa, and I used a bit more of the shredded 2% cheese. Also used yellow corn tortillas instead of white (30 cal. less per serving). This will go on our list to repeat. Thanks! - 6/1/13
LUCPOZ88
So yummy! I only got 10 enchiladas out of this recipe. I left out the olives because I don't like them. I loved these and just paired it with a big salad! - 5/25/12
TOMCHIK
Delicious, thank you! The avocado is a great addition to the enchilada. - 12/28/11
DUCHESSUTA
This was absolutely fantastic! I only made 11 enchiladas with the chicken mixture, but it was SO good. My fiance went back for seconds and thirds. This will go into the regular rotation for sure. Thank you for sharing! - 8/22/11
KRISALIS903
This turned out fantastic! I used a store-bought rotisserie chicken which made prep time even easier. I also replaced the cream cheese with light sour cream. I'm not sure what that did to the calorie count, but I just couldn't have enchiladas without sour cream. Overall, great recipe! - 9/23/08
ISENAG
I loved this recipe! Yum! - 7/27/08
JEMILLWOOD
This was delicious and very easy to make. My husband said this was a keeper so into the family recipe book it goes. - 6/24/08
POWERFULONE
yummie! - 6/23/08
JGRGETICH
Kids loved it. Easy to make.
I forgot the sour cream though. :( - 6/21/08
SMILEWMN
This is a new family favorite of ours too! Even our 3yo ate it. I'm going to cut back on the cumin a bit though next time.....or maybe I didn't really eyeball it correctly when I shook it all in. SO TASTY - 6/18/08