Chicken Enchiladas with Avocado Sauce

Chicken Enchiladas with Avocado Sauce

 

We loved this recipe!  It definitely takes a little time and effort, but well worth it!

 

Ingredients

Enchilada

2 tablespoons olive oil

1 yellow or white onion

2 peppers (we used 1 orange pepper instead)  

1 jalapeno pepper

8 flour tortillas

4 cups of shredded, cooked chicken

2 cups of shredded cheddar cheese

Avocado Sauce

2 tablespoons butter

2 tablespoons flour 

2 cups chicken broth

1/2 cup sour cream

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

A pinch of pepper

1/2 cup freshly chopped cilantro

2 avocados

Juice of 1 lime

 

1. Melt the butter in a skillet over medium-high heat.  Add flour, and whisk for about 2 minutes (until the mixture is golden and bubbly)

2. Whisk the chicken broth into the mixture.

3. Bring mixture to a boil, then reduce heat to medium-low and let simmer for 5 minutes.

4. Stir in the sour cream, cumin, salt, garlic powder, and pepper.  Whisk to remove all lumps.

5. Remove mixture from heat and transfer into a blender.  Add peeled avocados, chopped cilantro, and lime juice.  We also added about 1 teaspoon of lime zest for that extra limey taste!

6. Pulse in the blender until smooth and well-blended.  Make sure to remove the lid occasionally to let some heat out!

7. Heat olive oil in skillet over medium-high heat.

8. Skin and slice onion.  Slice pepper.  Finely chop jalapeno.  Add veggies to the skillet.  Saute veggies until the onions are soft and translucent (about 5 minutes)

9. Place tortilla on a flat surface.  Spread 1 tablespoon of the avocado sauce down the middle of the tortilla.  Layer on cooked veggies, shredded chicken, and cheese.  

10. Roll the tortilla normally, and place seam-down on the baking dish.

11. Repeat steps 9 and 10 with the rest of the tortillas.

12. Drizzle about 1/2 of the avocado sauce over the tops of the tortillas.

13. Cover the dish with foil and bake at 350 degrees for about 20 minutes (tortillas will be heated through and a little hard when done)   

14. Remove baking dish from the oven and serve enchiladas individually.

15. Drizzle remainder of avocado sauce over the served enchiladas.  Additional optional toppings:  cheese, sour cream, cilantro.  Ours was topped with the avocado sauce, cheese and sour cream.  Yum!

 

These enchiladas were amazing! Such a yummy and different dish to serve.  Just make sure you have the time to fully commit--it does take longer than the recipes we usually post!