Chicken and Avocado Enchiladas

Sundays are the day that I have a little extra time to be, er gourmet. So of course I took to my recipe binder also known as Pinterest and found this recipe for chicken and avocado enchiladas at Gimme Some Oven. They were a little time consuming but share worthy for sure!.

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Ingredients

Enchilada Ingredients:
    • 2 Tbsp. olive oil
    • 1 medium white or yellow onion, peeled and thinly sliced
    • 2 poblano peppers, stemmed and thinly sliced {also called Pasilla Peppers}
    • 1 jalapeno pepper, finely diced (remove seeds for less heat)
    • 8-10 (6-inch) flour tortillas
    • 4 cups shredded cooked chicken
    • 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

Directions

To Make The Enchiladas:

Prepare the “Avocado Cream Sauce” as listed below. Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.

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.

To Make 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.

My own notes and tips: I forgot cilantro which I’m sure would have made this recipe pop, I did use rotisserie chicken, the avocado sauce was a lot – I think next time I would have poured less over the top of the enchiladas and the avocado sauce was the perfect compliment to the hot peppers.

Voila — dinner is served!!

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