I love this recipe! I used precooked white meat chicken so it was so quick and easy to assemble after a busy work day. The avocado cream sauce was a nice change to the typical chicken enchilada sauce. My family was very pleased - I bet yours will be too!
Avocado Cream Chicken Enchiladas (adapted from www.greensnchocolate.com)
for the avocado cream:
1 Tbsp salted butter
2 (4 oz) cans diced green chiles
2 cloves garlic, minced
1 Tbsp flour
1 tsp cumin
1/4 tsp salt
1 cup chicken broth
1/2 cup sour cream
1/4 cup chopped cilantro
2 avocados
for the filling:
2-3 chicken breasts, cooked and shredded/or diced
2-3 cups Monterey Jack cheese
8-10 6 inch flour tortillas
additional avocados and cilantro, for topping
Preheat oven to 375. Spray a glass 9 x 13 baking dish with cooking spray and set aside; In a medium skillet, melt butter over medium-high heat. Add green chiles and garlic and cook for one minute. Add flour, stirring constantly, and cooking another minute. Add cumin, salt, and broth - bring to a boil. Lower heat and add sour cream and cilantro, stirring til smooth. Add green chile mixture and avocados to blender and puree until smooth. Add 3/4 cup sauce to bottom of prepared dish. Prepare enchiladas by spreading 1 -2 Tbsp sauce along with chicken and cheese in middle of each tortilla. Roll up tightly and place seam side down in pan. Pour all but 1/2 cup remaining sauce on top of enchiladas and then sprinkle with remaining cheese. Bake in preheated oven for 15-20 minutes or until bubbling. Also, can put the broiler on for a minute to get the top nice and golden. Let sit for a few minutes before serving. Drizzle with the rest of the avocado cream and top with avocado and cilantro. Enjoy!
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