Sweet Chili Chicken and Avocado Enchiladas from Closet Cooking

Chicken and avocado enchiladas in a in a tasty sweet chili sauce.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
  • 1 1/2 cups sweet chili dressing
  • 4 cups cooked shredded chicken
  • 2 avocados, diced and tossed in 1/4 cup lime juice
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 2 cups cheddar cheese, shredded
  • 2 cups jack cheese, shredded
  • 8 (7 inch) tortillas
  • 1/4 cup peanuts, toasted and chopped
  1. Mix 1/2 cup of the sweet chili dressing with the chicken, avocado, green onions, cilantro and half of the cheese.
  2. Coat the bottom of a large baking dish with some of the dressing, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
  3. Top the enchiladas with the remaining dressing and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
  4. Serve topped with the toasted peanuts.