Something Borrowed

DishItGIrl via Six Sisters Chicken Avocado Enchilada
Since I started managing work, school, and a husband I became friendly with a crock pot. Which in turn made me friendly with the Six Sisters Stuff web site. My mom had always told me my house could set on fire if I left the crock pot on. But out of desperation caused by finishing papers at 3am and going from work to class I needed to take that chance. Plus lots of people had been telling me what I knew deep down inside. My mom was overacting and many people think the crock pot is a life saver. (I love you Mom!)

That aside, this isn’t a crock pot recipe haha! But rather a really good make ahead meal I found through searching the Six Sisters Site for crock pot recipes. Introducing chicken avocado enchiladas. The recipe I followed to a “T” and it is perfect! I had to spread the word of course. It is not that hard to execute and I can see it saving me on many weeknights to come. Needless to say, Brian ate three plates full. I may or may not have just eaten the leftovers before writing this!


Go straight to the source:

Or read recipe below!

Ingredients for the Enchilada Sauce

1 tablespoon butter

3 garlic cloves, minced

1 tbsp flour

1 cup chicken stock  – (you could use vegetable stock)

2 teaspoons of cumin

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

1/2 cup chopped cilantro

1 cup mild or medium salsa verde (depending on how hot you want it)

1/2 cup fat free sour cream

Ingredients for the Enchiladas

3-4 cups cooked chicken breasts, chopped or shredded

2 cups shredded Mexican blend cheese

3 avocados, peeled and chopped

8 flour tortillas


1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter  for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes.

2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)

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