Wednesday, August 15, 2012

Avocado Chicken Enchiladas

I found this gem of a dish on Pinterest awhile back, and I made it when my parents were in town.   It is a perfect meal for a crowd - easy to make and has such a fresh, summery, and light taste to it. 
If you're a fan of avocados, and might like a little spice in your life, I would highly recommend this meal!  Serve with mexican rice, salad, or chips and salsa.  And maybe a margarita or two!?  :)

Avocado Chicken Enchiladas


for the sauce:
1 tablespoon butter
1 Serrano pepper, minced (leave in seeds for more spiciness!)
2 garlic cloves, minced
1 tbsp flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1 cup medium salsa verde
1/2 cup fat free sour cream

for the enchiladas:
3 cups chopped cooked chicken breasts (about 4 breasts)
8 oz Monterrey Jack Cheese, shredded & divided
1 small yellow onion, chopped
2 avocados, peeled and chopped
8-10 flour tortillas


Preheat oven to 375°F.
In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.



angie said...

these look soooooo good!

Erica [pocket full of chuckles] said...

so yummy! i love avocado AND enchiladas, so what a great combo :)