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Chicken and Avocado Enchiladas in Creamy Avocado Sauce

[heart_this] · Sep 25, 2012 · 79 Comments

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Chicken and avocado enchiladas in a creamy and spicy avocado sauce.

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Chicken and avocado enchilada recipes have been making their way around the food logging sphere lately like these spicy avocado chicken enchiladas on the novice chef , these chicken and avocado enchiladas on gimme some oven and these avocado cream and chicken suiza enchiladas on foodie crush and given my obsession with both Mexican cuisine and avocados it was only a matter of time until I made some of my own! For my recipe I wanted to get as much avocado into the dish as possible so I stuffed the enchiladas with big chunks of avocado in addition to using avocados in the creamy enchilada sauce. Another goal that I had with the recipe was for it to be really quick and easy to put together and if you have the salsa verde and cooked and shredded chicken on hand already then you can whip these super tasty enchiladas up in about 30 minutes!

Chicken and Avocado Enchiladas in Creamy Avocado Sauce
I wanted the sauce to be as easy to make as throwing everything into a food processor and pureeing it. I went with a liquid base of chicken broth, salsa verde and sour cream in addition to the avocados to which I added some more heat with a jalapeno pepper and then I seasoned the sauce with garlic, cumin, cilantro and finally a splash of lime juice. You will notice both the salsa verde and the jalapeno pepper as sources of heat in this creamy avocado sauce so make sure that you get the level of heat to where you want it. If you do not like heat, go with a mild salsa verde and either skip the jalapeno or use a seeded jalapeno and if you like heat, go with a hot salsa verde and throw the whole jalapeno, seeds and all in.
The filling for the enchilada nice and easy consisting of chicken, avocado, green onion and plenty of cheese and then some of the creamy enchilada sauce is thrown into the mix. Once the sauce and fillings have been prepared all that remains is to assemble the enchiladas and bake them until cooked!

Chicken and Avocado Enchiladas in Creamy Avocado Sauce
I knew that these chicken and avocado enchiladas in a creamy avocado sauce were going to be good but I was totally blown away by just how good they were! I am so addicted! I polished off two servings on the first night and I am already trying to figure out how soon I can get them into my meal plan again!

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Chicken and avocado enchiladas in a creamy and spicy avocado sauce.

ingredients
  • 1 cup chicken broth
  • 1 cup salsa verde
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 avocados
  • 1 jalapeno, coarsely chopped (remove seeds for less heat)
  • 1 clove garlic
  • 1 teaspoon cumin, toasted and ground
  • salt and pepper to taste
  • 1 handful cilantro
  • 1/2 lime, juice
  • 4 cups cooked shredded chicken
  • 2 avocados, diced
  • 2 green onions, sliced
  • 2 cups cheddar cheese, shredded
  • 2 cups monterey jack cheese, shredded
  • 8 (7 inch) tortillas
directions
  1. Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
  2. Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
  3. Coat the bottom of a large baking dish with some of the remaining sauce.
  4. Wrap the chicken and avocado mixture in the tortillas and place them in the dish.
  5. Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
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Thai Grilled Chicken Satay Salad
Avocado and Goat Cheese Alfredo Pasta
Crispy Baked Avocado Fries
Chicken and Avocado Burritos
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30 Minute Meals, Avocado, Chicken, Food, Low-carb, Main Course, Mexican, One-Pan, One-Pot, Recipe

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Reader Interactions

Comments

  1. Anonymous says

    September 25, 2012 at 10:11 pm

    Dear Kevin: this looks like a fun recipe! Am I correct in assuming the tortillas are flour tortillas?
    Thanks!

    Reply
  2. Kevin says

    September 25, 2012 at 10:14 pm

    Anonymous: This time, yes. I generally prefer corn tortillas but they can sometimes be difficult to get here. The one store that carries them was out a three different locations so I resigned to using flour.

    Reply
  3. Anonymous says

    September 26, 2012 at 12:15 am

    This looks fabulous! I really heart avocados! I was wondering if you had any thoughts on how this would freeze? Worse case scenario is leftovers with eggs in the am. Oh, and by the way…just "found" you the other day, and I think you make up half of my Pinterest pins! 😉

    Reply
  4. [email protected] Kitchen in the Rockies says

    September 26, 2012 at 12:18 am

    Kevin, my husband would be in heaven if I would serve your dish for dinner tonight. He only eats corn tortillas and luckily they are easy to find in any store here in Colorado since he east stacks of them weekly (not kidding).
    Unfortunately my husband is out of luck tonight. Our teens wished for breakfast dinner (chorizo, tomatillo and chipotle salsa, eggs and waffles). Fine with me.

    Reply
  5. Anonymous says

    September 26, 2012 at 12:19 am

    This looks fabulous! I really heart avocados! I was wondering if you had any thoughts on how this would freeze? Worse case scenario would be leftovers with eggs in the am. Oh, and by the way….just "found" you the other day, and I think you make up half of my Pinterest pins! 😉

    Reply
  6. Anonymous says

    September 26, 2012 at 12:19 am

    This looks fabulous! I really heart avocados! I was wondering if you had any thoughts on how this would freeze? Worse case scenario is leftovers with eggs in the am. Oh, and by the way…just "found" you the other day, and I think you make up half of my Pinterest pins! 😉

    Reply
  7. Blog is the New Black says

    September 26, 2012 at 12:31 am

    This looks phenomenal!!

    Reply
  8. Ashley says

    September 26, 2012 at 2:16 am

    Love the creamy avocado sauce! These look great

    Reply
  9. Rosa's Yummy Yums says

    September 26, 2012 at 5:52 am

    Great enchiladas! A marvelous combination.

    Cheers,

    Rosa

    Reply
  10. Joy Tilton says

    September 26, 2012 at 12:44 pm

    I can't imagine a better chicken enchilada than this one! Love, love avocados and they are good for me!

    Reply
  11. Sarah says

    September 26, 2012 at 1:07 pm

    Anything avacado sounds good to me! This looks awesome.

    Reply
  12. My Favorite Quotes says

    September 26, 2012 at 3:12 pm

    Looks YUMMY!

    Reply
  13. Ashley says

    September 26, 2012 at 5:54 pm

    Looks amazing! I love Avocado and I'm sure this recipe will be delicious!

    Reply
  14. Anonymous says

    September 27, 2012 at 1:13 am

    Omg! Loved this, I used rotisserie. Chicken and salsa Verde. From a Mexican fruit market also roasted the jalapinos, love everything you come up with!

    Reply
  15. Kevin says

    September 27, 2012 at 9:26 am

    Kathy: You can freeze the leftovers but the avocado chunks in the enchiladas may not have the same texture after freezing even though they will taste fine. Enjoy!

    Reply
  16. Julie says

    September 28, 2012 at 1:17 am

    The enchiladas were fantastic – the creamy avocado sauce was out of this world. It could be sipped by the spoonful, poured over chicken, used as a salad dressing, and much more. Incredible!

    Reply
  17. Anonymous says

    October 1, 2012 at 2:33 pm

    I'm assuming you can't reheat these for leftovers because the avocado's will brown overnight?

    Reply
  18. Gina @ Skinnytaste says

    October 1, 2012 at 6:45 pm

    Looks awesome, I'm sure you know how much I love me some enchiladas Kevin!

    Reply
  19. Kevin says

    October 4, 2012 at 12:59 pm

    Anonymous: The lime juice in the sauce helps prevent the avocado from browning and the leftovers are still good the day after.

    Reply
    • Anonymous says

      October 21, 2012 at 11:35 pm

      Thanks for letting me know! I don't cook everyday so making something that will last me two or three nights a requirement 🙂

      Reply
  20. Anonymous says

    October 13, 2012 at 3:18 am

    Made this tonight and we LOVED them! My husband, who doesn't dole out compliments freely, said they were restaurant-grade! Next time I am going to try with shrimp. I also used fresh flour tortillas and blended up sauce this morning to make dinnertime easier. Worked great!

    Reply
  21. Anonymous says

    October 14, 2012 at 9:30 pm

    Getting ready to make this recipe this week. What do you think about the addition of black beans or and rice?

    Maureen

    Reply
  22. Kevin says

    October 18, 2012 at 2:37 pm

    Anonymous: Beans would make an excellent addition!

    Reply
  23. Kevin says

    October 18, 2012 at 2:37 pm

    Anonymous: I like the sound of adding the shrimp!

    Reply
  24. Anonymous says

    October 30, 2012 at 5:39 am

    Just made these for dinner tonight, and am snacking on the leftover sauce and tortilla chips while I wait for it to cook. This sauce is so addicting, I want to eat it on everything! I'm loving the idea for using as a salad dressing….

    Reply
  25. Anonymous says

    November 1, 2012 at 9:38 pm

    When I made it the tortillas got mushy. What did I do wrong? I loved the sauce!! I did let it sit for about 10 min before baking. Otherwise I thought it was wonderful.

    Reply
  26. Alison says

    November 6, 2012 at 11:24 pm

    Completely out of chicken so I exchanged it for beans. No problemo! Fantastic results and loved by the whole family.

    Reply
  27. Tree says

    November 18, 2012 at 11:03 pm

    I love anything with avocado!! YUM! This looks simply awesome!

    Reply
  28. Meaghan says

    January 1, 2013 at 1:35 pm

    Pinning this to make it this year…looks amazing!

    -m

    Reply
  29. Katie Marie says

    January 5, 2013 at 2:57 am

    Thank you for this recipe! They were excellent, and I will definitely make them again!

    Reply
  30. Anonymous says

    January 5, 2013 at 5:51 pm

    How do you prevent the tortillas from getting soggy? and the recipe calls for 4 avacados? It calls for them twice?

    Reply
  31. Kevin says

    January 6, 2013 at 1:07 pm

    Anonymous The parts of the tortillas covered in the sauce will be wet and these are definitely a knife and fork kind of a dish. Yes, that is 4 avocados; 2 go into the sauce and 2 are diced and used in the filling.

    Reply
  32. rachel says

    January 9, 2013 at 3:07 am

    Made this tonight and it was delicious!! Used half the chicken, twice the garlic, corn tortillas. Will definitely make this again! 🙂

    Reply
  33. Anonymous says

    January 9, 2013 at 9:37 pm

    It calls for 1/2 lime juice. Is that half a lime or an error for half a cup?

    Reply
  34. Kevin says

    January 11, 2013 at 1:47 pm

    Anonymous: That is the juice from 1/2 of a lime, about a tablespoon. Enjoy!

    Reply
  35. Kara Miller says

    January 20, 2013 at 5:07 am

    Made this tonight and hubby & I loved it! I did 1/2 tsp. less cumin and should've only used 1/2 of the jalapeño because it was too spicy for my daughters, even with removing all of the seeds! We got a hot one 🙂 Thanks !

    Reply
  36. Emily: RainbowDelicious.com says

    January 21, 2013 at 4:59 pm

    Kevin, these enchiladas were awesome! I actually ended substituting beans instead of chicken and they still turned out delicious. I shared this recipe in my most recent meal plan on my blog, thank you!

    Reply
  37. Anonymous says

    February 8, 2013 at 3:36 am

    Just made these tonight and they are sooo good! Thanks for sharing the recipe!

    Reply
  38. Juliet says

    February 12, 2013 at 2:14 am

    I think I'll grill some extra chicken and substitute it for the rotisserie chicken. Love how easy the sauce is!

    Reply
  39. Juliet says

    February 12, 2013 at 4:01 am

    These look amazing…might try grilling the chicken since my family loves a hint of smoke. Can't wait!

    Reply
  40. Anonymous says

    February 13, 2013 at 8:48 pm

    Kevin, Went to the store and got the wrong salsa. Can you use regular salsa instead of salsa verde??

    Reply
  41. Kevin says

    February 19, 2013 at 12:50 am

    Anonymous: It won't quite be the same but it should not ruin it.

    Reply
  42. Cheryl says

    March 17, 2013 at 10:21 pm

    Kevin, I just found your site. Saw this recipe and had to try it. I got to try one but my teenage boy and his friend ate the rest and poor hubby got none. So next day made them again. Hubby and my best friend thought they were the best ever. First batch I used corn, second batch flour. Both turned out great! I think the flour was more filling.

    Reply
  43. Kelly says

    March 20, 2013 at 12:13 pm

    Mmm! I just pinned this. 🙂 I'm vegetarian but I'm going to try it with fake chicken!

    Reply
  44. Evie says

    March 27, 2013 at 12:11 am

    I absolutely LOVED this recipe!!! So did my borderline vegetarian husband and picky eater daughter!!! I've pinned it, instagramed it, and shard your recipe on facebook! It is DIVINE!
    I even added spinach to mine and multigrain tortillas and it still tatse AMAZING!

    Reply
  45. Mama Brightowl says

    April 14, 2013 at 2:07 am

    Thank you so much for this recipe! I just made it tonight for my family and grandkids. It was a hit! My husband said it was new recipe I've tried in a long time. I will definitely be making it again!

    Reply
  46. kbhebdon says

    April 26, 2013 at 5:23 pm

    Kevin,

    Did you put both of the avocados in the sauce? Or just one?

    Reply
  47. kevin says

    April 26, 2013 at 10:14 pm

    kbhebdon: 2 avocados go into the sauce and 2 get diced to go into the enchiladas filling.

    Reply
  48. Anonymous says

    May 2, 2013 at 2:43 am

    I'm making these tomorrow and I'm so excited lol esp after reading all these reviews (:

    Reply
  49. Anonymous says

    May 7, 2013 at 9:13 pm

    I made this recipe last night and it is absolutely delicious, my picky eater (daughter) was even asking if there would be any leftovers. The only change I made was instead of rolling the tortillas I made it into a casserole, since I was pressing for time. Thank you so much for the recipe. I had some of the sauce leftover and I will be eating it with tortilla chips, just like in the seafood mexican restaurant I go to. 🙂

    Reply
  50. Camille Eileen says

    August 13, 2013 at 8:06 pm

    Hello! It says it makes 4 servings but requires 8 tortillas, are there two enchiladas per serving?

    Reply
  51. kevin says

    August 13, 2013 at 10:45 pm

    Camille Eileen: Yes 2 per serving. They are rather large.

    Reply
  52. M Coh says

    November 9, 2013 at 10:05 pm

    We love these enchiladas. This will be my 3rd time making them. I used corn and flour tortillas to make some gluten free for my friend and they tasted just as good.

    Reply
  53. Brook Pauley says

    December 23, 2013 at 2:44 am

    Kevin- I LOVE your blog! So many tasty recipes and good ideas. I made these enchiladas tonight and my family loved them! I really like how you pureed the avocados in the sauce. Also- I made your peppermint white chocolate chip cookies for my friends and they were a HUGE hit! Thanks for the inspiration!

    Reply
  54. kevin says

    December 23, 2013 at 12:00 pm

    Brook Pauley: I am glad that you enjoyed them! These are definitely one of my favourites!

    Reply
  55. Anonymous says

    January 8, 2014 at 10:11 pm

    Hi Kevin! I have pinned a lot of your recipes, but I have a question about this recipe. You say it serves 4 and there are 4 enchiladas in the picture, but you say in the ingredient list that we need 8 tortillas. Does this serve 8? Is there enough filling for 8 enchiladas or do I need to double the recipe? I want this to make 6-8 enchiladas.
    Thank you!

    Reply
  56. kevin says

    January 8, 2014 at 10:31 pm

    Anonymous: This makes 8 enchiladas and I assume 2 per person for 4 servings and they are rather large servings (roughly 1 cup of chicken and half of an avocado per person in the filling). You could easily make 6 larger enchiladas and make it 6 servings with a side like a salad or you could bump up the amount of chicken and avocado in the filling to make it 1 large enchilada per person. Enjoy!

    Reply
  57. Kiley says

    January 10, 2014 at 9:57 pm

    I just made these last night, and was also surprised by how amazingly delicious they were! Thanks.

    Reply
  58. Anonymous says

    January 11, 2014 at 11:24 pm

    I made these but accidentally forgot to put the cubed avocado in, and ended up only putting half the cheese on top. I don't think they need any more avocado or cheese than that! I don't even wanna know how much fat are in these, but they are delicious. At least leaving out the extra 2 avocados and cheese helped some

    Reply
  59. Anonymous says

    March 4, 2014 at 9:44 pm

    I made this recently, but modified it a bit – I only had one avocado on hand and no chicken. So I substituted the chicken with a 15 oz can of black beans, and a 15 oz can of refried black beans. I put 3/4 of the avocado in the sauce and the rest with the filling for the enchiladas. I also added an orange bell pepper chopped up to the filling since I had it on hand. It turned out great! When I told my fiance I wanted to try it with chicken next time, he replied that there was no need, he loved it, and he usually doesn't love dishes without meat. And I was full after eating only one enchilada. Love the sauce even with barely half of what it called for with the avocado, it would make a fantastic dressing for salad. Thanks for the recipe!

    Reply
  60. latifah says

    June 25, 2014 at 1:07 pm

    looks yummy, wanna try it at home.

    You may want to visit this site too! http://www.inn-kesehatan.blogspot.com/ thanks

    Reply
  61. Anonymous says

    July 22, 2014 at 12:27 am

    Love the recipe but it would help if you were a little more thorough in the cooking directions…

    Reply
  62. Emily Hand says

    September 16, 2014 at 4:46 am

    Any idea what the calorie count is?

    Reply
  63. Anonymous says

    February 26, 2015 at 10:51 pm

    I have been using this recipe for at least three years now and everyone who ever tries it says it's the best enchilada recipe they've ever had. I try to make extra sauce and use it as chip dip.

    Reply
  64. mmadonna40 says

    March 17, 2015 at 7:54 pm

    Omgosh!!! These were delicious! Definitely a new fav. We have two avocado trees and so many avocados to use this time of year. This a perfect way to get good use out of them. Thanks for the recipe we absolutely loved it!

    Reply
  65. Tina says

    June 1, 2015 at 3:29 pm

    This was SO good – restaurant quality!!!!

    Reply
  66. Anonymous says

    June 18, 2015 at 10:04 pm

    Wow! We felt like we were eating in an upscale Mexican restaurant. I made the recipe exactly as it was printed and it was amazing!! Thank you so much!

    Reply
  67. Anonymous says

    July 2, 2015 at 7:04 pm

    I've seen this recipe on your site for awhile but for some reason, I thought it was too much trouble until now. It was quite delicious. My hubby loved it and now I won't be able to go back to plain cheese enchiladas ever again! Thank you!

    Reply
  68. kevin says

    July 25, 2015 at 1:41 pm

    Anonymous: I'm glad that got the chance to make it and that you enjoyed it!

    Reply
  69. Thom Hoffman says

    August 24, 2015 at 9:19 pm

    This looks delicious and I have tried so many since I joined your list. How can I obtain an ebook copy?

    Reply
  70. kevin says

    August 27, 2015 at 5:49 pm

    Thom Hoffman: Send me an email at [email protected] and I will make sure that you get it!

    Reply
  71. Peprich says

    November 28, 2015 at 7:17 pm

    These were very good. I used 6" white corn tortillas, that made 18 enchiladas – which would serve 6-8. We had leftovers. They do not reheat well. For our tastes, we didn't put cheese in the mixture – only on top – so only used 2 c. of jack cheese. Will cut the recipe in half and make it again.

    Reply
  72. Anonymous says

    May 2, 2016 at 1:29 pm

    I've made this recipe multiple times and my family loves it! We like things 'saucier' so I always double the avocado sauce and top the enchiladas with it the last few minutes of baking. We live in Los Angeles and this year the fresh jalapenos are EXTREMELY spicy…have no idea why so switched to Anaheim chiles and they still taste amazing. Thank you for such a great recipe that makes me look great. BTW I am making it for Cinco de Mayo as it's a winner!

    Reply
  73. Fearless says

    November 20, 2016 at 8:03 pm

    So is it 2 avocados in the sauce and then 2 more in chunks with the chicken?

    Reply
  74. kevin says

    November 21, 2016 at 7:07 pm

    Fearless: Yes, that is correct! Enjoy!

    Reply
  75. Karen vG says

    December 5, 2016 at 1:38 pm

    This is my 'go to' recipe for comfort food! And it's now our favorite enchilada recipe! With all the holiday activities and everyone busy, this is a great recipe to make ahead of time and cook when everybody is home. We like things a little "gooey" so I always double the avocado sauce and pour the additional sauce on when ready to bake. Wonderful recipe, thanks!

    Reply
  76. Anonymous says

    January 4, 2017 at 3:39 am

    Made these tonight and my family loved them. It's fairly low carb, right?

    Reply
  77. Anto says

    April 29, 2017 at 2:04 pm

    Looks Yummy!!

    Reply
  78. Anne says

    November 21, 2022 at 12:19 pm

    I am super excited about this recipe! As another avocado lover this will go perfect for a family dinner. I recently started to experiment with avocado. I’m not the best cook but this dish seems doable and delicious. I’m also shocked that it only takes 30 minutes. That is such a good time for a recipe of this severity. If I do make this I’m probably going to put more cheese and then the recipe calls for it. I am an extreme lover of cheesy dishes. Thank you so much for this awesome recipe and I hope you have a fantastic day.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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