Southwest Enchiladas with Avocado Sauce


Can you tell that I love Mexican and Italian food?!?  They are a weakness for me…..probably because they have cheese in them!  And cheese is a BIG weakness of mine!

These enchiladas “Are the best enchiladas I have ever had!” shouted by my hubby, while he had a big old mouthful of them!  Have you ever watched a man enjoy food?  It’s seriously the funniest thing I have ever seen……seriously!  It kind of reminds me of the face us women make when we are in the bathroom after a long day, sneaking a chocolate bar…..yeah you know that face!  The “I am seriously in *bleep* heaven, right now!”  Yeah…..that face!

SOOOOO…these enchiladas are as good as a long awaited time out for a mom who’s eating a forbidden chocolate bar!



1 lb skinless boneless chicken breasts

1 tbsp olive oil

1 bag of frozen santa fe blend veggies (corn, black beans, onions, peppers)

1/4 cup fajita sauce (I use World Harbors)

2 cups Mexican cheese

12-14 corn tortilla shells

1 cup enchilada sauce

1 cup of peanut or vegetable oil



Slice the chicken into thin strips.

On medium heat cook chicken in skillet with olive oil.  Cook chicken for about 10 minutes.

Add in vegetables and fajita sauce, cook uncovered on medium heat for 8-10 minutes.  Then cover and cook on low for for 10 minutes or until chicken is tender enough to shred part.

Once chicken is cooked set aside.

Preheat oven to 350°.

Get baking dishes ready by adding a tbsp of enchilada sauce to the bottom of the dish.  Set aside.

Heat peanut or vegetable oil in a skillet on medium heat.

Lightly fry each tortilla (20 seconds on each side) Be careful not to tear the shells.  Once the shells are done (you do one at a time) Place shells on paper towel to soak up extra oil.

Once all of the shells have been lightly fried, place 2 tbsp of the chicken mixture into the tortilla and sprinkle with cheese.  Then carefully roll up the tortilla and place it seam down onto your prepared baking dish.  Repeat until you have used all of your chicken mixture or until you get the amount of enchiladas you desire.  Top with enchilada sauce and sprinkle with a little more cheese.

Bake for 20 minutes.

Serve with avocado sauce!


Ingredients for avocado sauce:

2-3 ripe avocados, peeled and sliced (easier to blend)

juice from 1 lime

1 1/2 cup chicken stock

1/2 cup cherry tomatos (sliced in half, easier to blend)

2 tsp smoked paprika

1 tsp chili powder

2 tsp garlic powder

2 tsp onion powder

salt and pepper to taste

1 1/2 cups of water (to thin out)


Place all ingredients into a blender (except water and chicken broth)

Pulse until everything is blended and almost smooth.  Then stream in chicken stock while pulsing.  Then stream in water while pulsing.  Stream water in until avocado mixture is less like guacamole (thick) but not runny.