Thursday, February 28, 2013

Avocado Cream Chicken Enchiladas

We love Mexican Food.  I found this recipe over on a great blog - Greens & Chocolate.  Taylor has a great blog with tons of wonderful recipes.

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

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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