Avocado Chicken Salad

Another Pinterest find of mine was this Avocado Chicken Salad.  Tonight, inspired by that recipe, I made up a slightly different version for my lunch tomorrow at work.  Apparently, and very unfortunately for me, small town, Midwest IGAs do not have cilantro.  I was not about to go to a second grocery store after work the other night, so that was my first variation away from the original.  Secondly, I added a hard boiled egg.  It turned out really well and I'm looking forward to my lunch tomorrow.  I'm also looking forward to adding cilantro next time!  I love that only a tiny bit of mayo is needed.  Before adding the mayo, the chicken salad was a bit dry; but because the avocado is so creamy, it really only needs a bit of mayo.  I actually used a smidge too much tonight and will cut back a bit next time.  The original recipe calls for about 2 cups of chicken for 1 avocado, but I only had about 1/2 to 3/4 cup chicken and I still used 1 whole avocado.  But I love avocado.

Ingredients:
1 avocado
1 green onion, finely sliced
(cilantro, chopped)
1/2 cup shredded chicken
1 hard boiled egg
1/2 tablespoon to 1 tablespoon mayonnaise
juice of 1/2 of 1 lime
salt to taste


Directions:
Slice and peel the avocado; coarsely mash.  Mix in chopped egg and salt to taste.  Add shredded chicken and green onion (this would be the point I'd add my cilantro); mix well.  Add mayonnaise until you reach a desirable consistency.  Squeeze lime juice over salad and mix.  Serve with crackers or on a bed of lettuce.

Chicken Enchiladas

One of my favorite recipes ever and an old standby.  One of my dearest friends and a college roommate, Jamie, gave me this one.  I think of her every time I make these enchiladas!  For the chicken, I often use a rotisserie chicken from the grocery deli.  It adds a really great flavor and eliminates the step of baking chicken breasts.  You'll have some chicken leftover, but hey -- who can't find something to do with those delicious chickens?!

Ingredients:
2 cups shredded/chopped baked chicken breast
1 can cream of chicken soup
1 small can of chopped green chilies
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup sour cream
1/2 cup milk
3 ounce package cream cheese, softened
1/4 of a medium onion, finely chopped
12 tortillas
1 1/2 cups Monterrey Jack cheese

Directions:
Mix together the soup, chilies, cumin, salt, sour cream, and milk.  A blender makes this mixture really smooth, but I often just stir by hand.  Set aside.

Combine chicken, cream cheese, and onion.  Wrap this mixture into about 12 warmed tortillas.  Lay in a 9x13 pan and pour soup mixture over enchiladas.  Cover with foil and bake at 350 degrees for 30 minutes.  Remove from oven, top with cheese and return uncovered to oven until cheese is melted and bubbly.

Servings: 6