what's for dinner tonight {avocado&chicken enchiladas}.

avocados are one of my favorite things of all time.  seriously.  anything with that creamy, green goodness in it is a winner in my book.  both of my girls hate it, but they are seriously lacking any type of palette at this point, so i'm waiting for the day when they, too, will realize all of it's divine deliciousness.

come on, girls.  get with it.

i made this recipe for dinner the other night and while the girls chowed down, they definitely ate around the avocado.  still, it got major approval from both nick&i (and the girls, sans the avocado).  so, so good.

we love mexican food in our house (thanks to nick's texan blood!) and eat some variation of it at least once a week.  i love making enchiladas.  easy, delicious and we usually only eat half a pan, which means lunch is set for the next day.

win, win, win.

i think this is our favorite enchilada recipe to date.  it combines my favorite (sour cream chicken enchiladas) with two of my other favs: salsa verde and avocado.  really.  you can't go wrong.

avocado&chicken enchiladas

enchilada sauce:
* 1 T. butter
* 3 garlic cloves, minced
* 1 T. flour
* 1 c. chicken stock
* 2 t. cumin
* 1/4 t. salt
* 1/4 t. pepper
* 1/2 c. fresh cilantro, chopped (you can leave it out if you're not a cilantro fan)
* 1 c. salsa verde (trader joe's has the BEST if you can get your hands on theirs!)
* 1/2 c. sour cream

for the enchiladas:
* 2-3 chicken breasts, cooked and shredded
* 2 c. cheese, shredded (i used less)
* 2 avocados, sliced
* 8-10 tortillas

- preheat oven to 375 degrees.
- in a medium saucepan, cook garlic in butter for about one minute over medium heat.  stir in flour and let it cook for two more minutes.
- add chicken broth, cumin, salt and pepper and bring to a simmer until thickened.  remove from heat and stir in cilantro, sour cream and salsa verde.
- spray a 9x13 with cooking spray and pour half of the enchilada sauce on the bottom of the pan.
- take your tortilla and line shredded chicken, a slice of avocado and some cheese (use as much or as little as you want) along the bottom and roll.  place seam-side down in your pan.  repeat until finished.
- pour the remaining enchilada sauce over the top and sprinkle with cheese.
- bake for approximately 20 minutes, or until cheese is bubbling.

we garnished ours with sour cream and diced avocado and tomato.  soooo good!  enjoy!

*note: for my chicken, i put three raw chicken breasts in the crockpot in the morning, along with a cup of chicken broth, lime juice and some spices (cumin, garlic powder, chili powder, salt and pepper).  i cooked it for a few hours on low, and just shredded with a fork.  super easy!!

now will someone please convince my children that avocados are amazing?