As many of you know, I am a huge fan of Asian food. If my husband didn’t hate rice, or hot fruit, I would eat Asian/Thai everyday of my life. I was introduced to a blog that I have fallen in love with. It’s Closet Cooking, have you heard about it? Pretty much everything on this site is made with cheese–and since I could pretty much live on cheese, this site is definitely for me! He had a recipe for Asian Chicken Avocado Enchiladas and I knew I had to give them a try. I switched up the recipe a bit to add some more vegetables and flavor, but the overall idea of these enchiladas were a HUGE hit with my family! Even my husband, who was very leery, thought these were great and said he could get into Asian-style recipes that aren’t served over rice.
The cheese melted so nicely with the creamy avocado and the peanut-spicy dressing. Not to mention the filling was so pretty and colorful. These enchiladas will definitely be making it back on my meal planner in the near future. Avocados are in season this time of year (and on sale) so use them up anyway you can. One other benefit, double the dressing and keep in the fridge for a Thai Salad later in the week. Pure deliciousness 🙂
