Sunday, March 6, 2011
Chicken Enchiladas with Special Sauce and Guacamole
4 cups cooked, diced chicken
1 medium onion, finely chopped (it's up to you whether or not to saute these before adding them)
1 8 oz. package of cream cheese
1 package flour tortillas
Put several spoonfuls of filling in tortillas and roll up. Place seam-side down in slightly greased 9x13 baking dish.
1 can cream of chicken soup
1 cube or 1 tsp. chicken bouillon
1/2 can diced green chilies (I never have a can of green chilies, so I just left these out, and the sauce was still fantastic).
1/4 cup salsa
3 oz. sour cream
1/2 cup evaporated milk.
Mix together and pour over enchiladas when ready to bake. If desired, you can sprinkle grated cheese over the top. Bake at 400 degrees for 25-30 minutes until sauce is hot and cheese is melted.
Finely chopped red onion
Salt to taste
Mash ripe avocados with fork on a plate. Add remainder of ingredients and mix. Cover and refrigerate. If you put an avocado pit in the guacamole, it will stay bright green longer.