Mexican Goodness!

The other night, I pulled up Pinterest and actually cooked a recipe I had pinned long ago. I really hope everyone else on Pinterest has this same virtual hoarding issue that I have. I tend to pin recipes and then never even look at them again. Well folks, this has to stop. Mainly because if I don't start using the recipes, then that proves that Pinterest is a waste of time and we all know that is just simply not true.

So, this time I made Creamy Avocado Chicken Enchiladas. First I started out with some shredded chicken which I quickly got by cheating a little and buying a rotisserie chicken on the way home to shred.

Then I put sour cream, avocado, garlic, cumin, chicken broth, and cilantro into the food processor to make the sauce. (the things that resemble brown ice cubes are actually just frozen chicken broth that did not thaw completely before I got impatient and just put them in there to get this dinner moving along...)

After blending for awhile, I had a creamy avocado sauce.

I mixed half of this sauce with the shredded chicken and put that onto corn tortillas.

After assembling all the enchiladas, I put them into a dish and put the remaining sauce over top of the whole thing for baking.

I baked this for 20 mins and then added cheese and green onion to the top and let the whole thing keep baking for 10 more minutes until the cheese was melted.

Here is the final product!

I wouldn't say this meal was super delicious, but it was good enough to want to eat the leftovers! I would add more cheese to the insides of the enchiladas next time to make it better. Oh, and a margarita will make this better as well. Extra salt.