Chicken Enchiladas with Chili Pepper & Garlic

Chicken Enchiladas with Chili Pepper & Garlic

Serves 4
1 medium avocado
1 tomato, diced
1 tbsp lemon juice
1 tbsp Oil
1 onion, diced
1 Red bell pepper, diced
1-1/2 cups chicken, cooked, shredded
2 tsp Garlic Stir-In Paste
2 tsp Chili Pepper Stir-In Paste
1 (15 oz) can Kidney beans, rinsed and drained
1 (14 oz) can tomatoes, diced
1/3 cup water
2 cups lettuce, shredded
2/3 cup Cheddar cheese, grated
1/3 cup sour cream
4 large Tortillas, warmed

Place avocado in a bowl and mash. Stir in fresh diced tomato and lemon juice.


Heat oil in a large non-stick frying pan over medium heat. Add onion and bell pepper, cook until softened. Add chicken and Gourmet Garden Garlic and Chili Pepper. Stir to combine. Add drained kidney beans, diced tomatoes and water. Cook for 10 minutes or until sauce is thickened.


Divide lettuce among 4 large "enchilada" size flour tortillas. Top with chicken mixture, grated cheese and sour cream. Fold to enclose filling. Serve with avocado mixture.

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