As many of you know, I am a huge fan of Asian food. If my husband didn’t hate rice, or hot fruit, I would eat Asian/Thai everyday of my life. I was introduced to a blog that I have fallen in love with. It’s Closet Cooking, have you heard about it? Pretty much everything on this site is made with cheese–and since I could pretty much live on cheese, this site is definitely for me! He had a recipe for Asian Chicken Avocado Enchiladas and I knew I had to give them a try. I switched up the recipe a bit to add some more vegetables and flavor, but the overall idea of these enchiladas were a HUGE hit with my family! Even my husband, who was very leery, thought these were great and said he could get into Asian-style recipes that aren’t served over rice.
The cheese melted so nicely with the creamy avocado and the peanut-spicy dressing. Not to mention the filling was so pretty and colorful. These enchiladas will definitely be making it back on  my meal planner in the near future. Avocados are in season this time of year (and on sale) so use them up anyway you can. One other benefit, double the dressing and keep in the fridge for a Thai Salad later in the week. Pure deliciousness 🙂

 

Asian Chicken Avocado Enchiladas
Dressing
  1. 2/3 c. sweet chili sauce
  2. 1/2 c. coconut milk
  3. 2 T. fish sauce
  4. 2 T. soy sauce
  5. 4 T. lime juice
  6. 2 T. peanut butter
  7. 4 c. cooked and shredded chicken
  8. 2 avocados, diced and tossed in 2 T. lime juice
  9. 2 green onions, sliced
  10. 1/2 red onion, diced
  11. 1/2 c. cilantro, chopped
  12. 1/2 red bell pepper, diced
  13. 1/2 yellow bell pepper, diced (or use whole red pepper)
  14. 2 c. colby jack cheese, shredded (reserving 1/2 cup for topping)
  15. 1-2 c. pepper jack cheese, shredded (or use more colby or cheddar cheese)
  16. 1 package flour tortillas
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Instructions
  1. Whisk together the dressing ingredients and set aside. In a bowl, place the shredded chicken, diced avocados, sliced green onions, cilantro, onion, cut up bell peppers, and shredded cheeses. Mix together these ingredients until combined and then add a third of the dressing to the mixture and incorporate. Pour a few tablespoons of the dressing into the bottom of a 9x13 pan. In each tortilla, place a half cup portion of the chicken mixture in the center of the tortilla. Roll up and place seam down into the baking dish. Once all tortillas are in the dish, drizzle the remaining dressing/sauce over the top of the enchiladas. Sprinkle the remaining 1/2 cup of cheese over the top (or more if you like more cheese) and garnish with fresh cilantro on top. Bake at 350 for 25-30 minutes, or until cheese is bubbly and the top is golden brown. Serve warm with sour cream, extra lime wedges and more fresh cilantro.
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The filling–isn’t it pretty?
Cheesy, sweet & spicy goodness!