Chicken enchiladas with avocado cream sauce

Chicken enchiladas with avocado cream sauce

So, I didn't have time to make homemade tortillas for this recipe. I barely had time to make this recipe! It is not a work day kind of recipe OR I should have done prep the night before. My man is getting slack in helping me with prepping the food the night before, so I think I may go on strike soon.

Even though this recipe was time consuming, it was very easy to make. It was a lot easier to make then my Tomato based Chicken Enchiladas, but not as good. Don't get me wrong, this was a very good recipe or I would not be blogging about it. It was creamy, cheesy and I loved the sauce, but next time I will add more heat to the recipe because I wanted more of a kick. I found it tasted the best with our favourite salsa from Costco. This stuff is the BOMB.

I found they heated up really well the next day for lunch. I am not sure how they would make out as a freezer meal like my other Enchiladas because it is a cream sauce, so I next time I will just make the sauce the night before.

The enchiladas were a hit with my man and my little man, so I will be making these again.

Ingredients

• • 2 Tbsp. olive oil
• • 1 medium white or yellow onion, peeled and thinly sliced
• • 2 poblano peppers, stemmed and thinly sliced **I didn't have these, so I used 2 jalapeno's**
• • 1 jalapeno pepper, finely diced **I used 2**
• • 8-10 flour tortillas **I bought the large size, so I only made 4, but more could be made with smaller tortillas**
• • 4 cups shredded cooked chicken **I used rotisserie from Sobeys**
• • 2-3 cups Monterrey Jack cheese
•   1 Red Pepper, diced **I added this to the recipe**
•   Red pepper flaked to taste **I added this to the recipe and I didn't add enough**
• • optional garnish: fresh cilantro, sour cream, and/or shredded cheese
• Avocado Cream Sauce Ingredients:
• • 2 Tbsp. butter
• • 2 Tbsp. flour
• • 2 cups chicken broth
• • ¾ cup sour cream
• • ½ tsp. cumin
• • ½ tsp. salt
• • ½ tsp. garlic powder
• • ¼ tsp. pepper
• • 2 California avocados, peeled and pitted
• • ½ cup chopped fresh cilantro
• • juice of one lime

Instructions

1. First make the avocado cream sauce:
2. Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes.
3. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
4. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.
5. 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.)
6. Season with additional salt or pepper if needed.
7. In a large skillet, heat olive oil over medium-high heat. Add onion, red pepper, jalapeno and red pepper flakes, and saute for 5-6 minutes until the onions are cooked and translucent.
8. Remove from heat.
9. To assemble the enchiladas, place a tortilla on a flat surface.
10. 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.
11. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas.
12. Drizzle the top with about half of the remaining avocado cream sauce **I added most of the sauce**, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. Then take tin foil off and cook for another 10 minutes.
13. Remove from the oven, then serve individual enchiladas with your garnish of choice.