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Chicken Enchiladas with Avocado and Pepper Salsa

Chicken Enchiladas with Avocado and Pepper Salsa
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Today we introduce a new feature on Chewing The Fat “Product News You Can Use”

When you scroll down our landing page, just under “About Us”, you’ll see it. A new column that will be a permanent feature. We’re calling it “Product News You Can Use”. It’s devoted to exciting new products that we’ve discovered. And today’s discovery is the basis for this great take on Chicken Enchiladas. It’s from a new food venture called “Dreams Aren’t This Good”. The name is as original as what its owner, Matt Bennett, cooked up in a new line of Salsas and Tortilla Chips. Read his story. It’s intriguing. We loved them the traditional way– warm tortilla chips and a bowl of Salsa. But we couldn’t get enough of “Now or Never” with its hints of Avocado and Peppers.  So we decided to create an easy Enchilada recipe that uses “Now or Never” as its enchilada sauce.

Enchiladas couldn’t be easier to make.

Basically, everything that goes into an enchilada has been made for you. Canned Green Chiles, Sour Cream, Shredded Rotisserie Chicken, Shredded Cheese, Corn Tortillas, and Enchilada Sauce are all it takes. You combine the first four ingredients, warm and fill the tortillas, lay them on top of a layer of our Salsa-turned-Enchilada Sauce, scatter as much cheese on top as you like and the oven does the rest. Your main dish has protein, carbs, and dairy all in one.  All that we needed as a side was a salad. Here’s the recipe and after it, a couple of other recipes rooted in Tex-Mex traditions.



Chicken Enchiladas with Dreams Aren't This Good Salsa

October 19, 2020
: 2 (Can Easily be doubled or tripled
: 10 min
: 30 min
: 40 min
: Incredibly Easy

A Classic Enchilada recipe gets a big flavor boost from a Salsa with roots in South Texas and Cajun Louisiana


  • 2 Cups Cooked Chicken, meat shredded, skin discarded.
  • 1-4 oz. can of Green Chiles
  • 1 ½ cups Sour Cream
  • Freshly Ground Pepper
  • 1 ½ cups shredded Monterey Jack Cheese
  • 1 16 oz. jar Dreams Aren’t This Good Avocado and Pepper Salsa
  • 6 6-inch Corn Tortillas
  • 4 oz. crumbled Cotijo Mexican Cheese (or use more Monterey Jack)
  • Finely Cut Fresh Chives (Optional)
  • Sour Cream for serving (Optional)
  • Step 1 Preheat the oven to 375 degrees F.
  • Step 2 In a medium-sized bowl, stir together the shredded chicken, green chiles, sour cream until evenly combined. Season with salt and pepper.
  • Step 3 Stir the Salsa together with 1/2 cup water in a bowl. Cover the bottom of an 8-by-8-inch baking dish with a layer of Salsa. Stack the tortillas, wrap them in damp paper towels, and microwave until warm and pliable, about 15 seconds.
  • Step 4 Arrange the tortillas on a workspace. Divide the chicken filling among the tortillas (about 1/2cup filling per tortilla). Spread a layer of shredded Monterey Jack Cheese on top of the chicken filling. Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle as much crumbled Cotijo Cheese as you wish.
  • Step 5 Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Sprinkle the chives over the top of the finished dish. (Optional) Serve hot with sour cream if you like.

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2 thoughts on “Chicken Enchiladas with Avocado and Pepper Salsa”

  • Excellent recipe! We have made this twice this week. We were pressed for time so we used a grocery store pre-cooked rotisserie chicken with great success.

    • I am always so pleased to hear your reviews Michael. When you can,try the Enchilladas Suizas recipe that’s a link on the bottom of this one…

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