This week I made a delicious new Chicken Enchilada with Avocado Cream Sauce recipe that I pinned a while back. In my house, we LOVE Mexican food. After living in San Antonio for 5 years, we had some great restaurants that we would frequent but sadly, once we moved away the good Mexican food came to an end. I try finding recipes on pinterest to satisfy our hankering for Mexican whenever I can.
This recipe was really good. I'll definitely make it again. The only thing I did differently was instead of layering the chicken and the vegetable mixture, I mixed it together. I think next time, I'd make extra sauce too.
What's For Dinner... Is the blog where the recipe I found the recipe. This is a really cute blog where the gal shows ideas for gifts, recipes and ideas for the home. Totally worth checking out. She gives recipe credit to this blog for the recipe:
gimme some oven . I love it when I find two great blogs to follow from one pin! Enjoy!
Chicken enchiladas with avocado cream sauce
You will need:
Enchilada Ingredients:
- 2 Tbsp. olive oil
- 1 medium white or yellow onion, peeled and thinly sliced
- 2 poblano peppers, stemmed and thinly sliced
- 1 jalapeno pepper, finely diced
- 8-10 flour tortillas
- 4 cups shredded cooked chicken(rotisserie works best)
- 2-3 cups Monterrey Jack cheese
- optional garnish: fresh cilantro, sour cream, and/or shredded cheese
Avocado Cream Sauce Ingredients:
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups chicken broth
- 3/4 cup sour cream
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 2 California avocados, peeled and pitted
- 1/2 cup chopped fresh cilantro
- juice of one lime
First make the avocado cream sauce: Melt the butter in a skillet over
medium high heat. Add the flour, whisking until golden and bubbly,
about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring
to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir
in the sour cream, cumin, salt, garlic powder and pepper, whisking if
necessary to remove any lumps. Remove from heat and transfer mixture to a
blender or food processor. Add avocados, cilantro and lime juice, and
pulse until smooth and well-blended. (Be very careful blending hot
liquids — the heat will expand! So be sure to remove the lid
occasionally so that the heat can escape.) Season with additional salt
or pepper if needed.
In a large skillet, heat olive oil over medium-high heat. Add onion,
poblano and jalapeno, and saute for 5-6 minutes until the onions are
cooked and translucent. Remove from heat.
To assemble the enchiladas, place a tortilla on a flat surface.
Spread a tablespoon or two of the avocado sauce down the middle of the
tortilla. Then layer on some of the vegetable mixture, shredded chicken
and cheese. Carefully roll the tortilla and place it seam side down in
the baking dish. Repeat with the remaining tortillas. Drizzle the top
with about half of the remaining avocado cream sauce, then cover the
dish with foil and bake for about 20 minutes, or until tortillas are
heated through and begin to harden.
Remove from the oven, then serve individual enchiladas drizzled with
the remainder of the avocado cream sauce. You can also garnish with
additional cilantro, cheese, and/or sour cream.
Thank you to
Give Me Some Oven
for this awesome recipe! I doubled the recipe so I have another entire
meal in the freezer! The sauce totally makes this dish! wow so
good! Side note: this sauce would make a delicious dressing for salads
as well.
