Chicken Enchiladas with Chili Pepper & Garlic

  • 15m

    prep time

  • 25m

    Cook Time

  • 16





  • 1 medium ripe avocado
  • 1 tomato, diced
  • 1 tablespoon lime juice
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1½ cups cooked, shredded chicken
  • 2 teaspoon Gourmet Garden Garlic, Stir-In Paste
  • 2 teaspoon Gourmet Garden Chili Pepper, Stir-In Paste
  • 15 ounces canned kidney beans, rinsed and drained
  • 14 ounces canned diced tomatoes
  • 2 cups shredded lettuce
  • 2/3 cup shredded cheddar cheese
  • 1/3 cup sour cream
  • 4 large tortillas, warmed

Nutrition information (per Serving)

Nutrition information coming soon.


  • Place avocado in a bowl and mash. Stir in tomato and lime juice.

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

  • Divide lettuce among tortillas. Top with chicken mixture, cheddar cheese and sour cream. Fold to enclose filling. Serve with avocado mixture.