Tuesday, September 3, 2013
Chicken Enchiladas with Avocado Cream Sauce, a Recipe from Pinterest!
Today I am going to share a DELICIOUS recipe with you that I found off of Pinterest quite some time ago. I love to try recipes from Pinterest, there are just so many and my folders are overflowing with recipes to try. Lately I have been craving anything Mexican, so of course... since I love avocados, I thought I'd try Chicken Enchiladas with Avocado Cream Sauce. This recipe is definitely a keeper, Brian and I scraped our plates clean! The recipe is from The Holzmanns, if you are looking for the original source (I made some of my own tweaks to the recipe).
This recipe has a lot of ingredients, but it really was easy to throw together. First you want to start by making the Avocado Cream Sauce. Mmmm. First, you'll put some butter and flour in a sauce pan and let them melt while you stir. Then, bring it to a boil and let it simmer for 5 minutes. Then, stir in the sour cream, cumin, salt, garlic powder and pepper and mix some more. Remove from heat and let it cool before pouring it into a food processor like a Ninja. Add the avocados, cilantro and lime juice then blend till it is smooth.
This is what the avocado cream sauce looks like after you have blended it. Be sure to take a little taste and you'll be licking your lips.
Then, sautee some onions over some olive oil on the stove. You could add other veggies to this if you wanted to.
Then make your spread... layer a tortilla wrap with 2 tablespoons of the avocado cream sauce, a spoonful of sauteed onions, chicken and shredded cheese.
Wrap up each enchilada and place it in a greased 9x13 pan. Brian is reallllly good at wrapping, so I assembled them while he wrapped them. We're a good team, I'd say...
Then layer with half of the remaining avocado sauce and sprinkle some cheese on top. Cover with foil and bake at 375 F for 20 minutes.
Here it is right out of the piping hot oven, delish. To make things easy, I microwaved 2 cups of brown Minute Rice to serve with the enchiladas.
And, there ya go... Green Chicken Enchiladas. I love how this recipe also left us with A LOT of leftovers, so I will be enjoying this again for lunch tomorrow. Hope you enjoy this recipe as much as we did... you'll find the full recipe below.
Chicken Enchiladas with Avocado Cream Sauce
2 Tbsp. olive oil
1 medium white or yellow onion, peeled and thinly sliced
8-10 (6-inch) flour tortillas
4 cups shredded cooked chicken
2-3 cups Monterrey Jack cheese
optional garnish: sour cream and 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 avocados, peeled and pitted
1 tube of cilantro paste
juice of one lime (I did 1/8 cup of orange juice and 1/8 cup of lemon juice instead)
Prepare the "Avocado Cream Sauce" as listed below. Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
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 let cool a bit, then transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. Season with additional salt or pepper if needed.
To Make the Enchiladas:
In a large skillet, heat olive oil over medium-high heat. Add onion 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 add some of the onions, 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 and some of the leftover cheese, 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, add a little dollop of sour cream on top.
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