Avocado Chicken Enchiladas

This was our dinner last Sunday. I almost didn’t make it because we had spent a LONG hot day disassembling a playground set we found on Craigslist, bringing it home, and putting it back together in our backyard. It was totally worth it though…Luke has already spent hours on it! Anyway, when it came time for dinner, take out was sounding really good, but I stuck with the plan and made this yummy dish. I’m so glad I did. The longest part of the dish was waiting for the chicken to cook. Once it was fully cooked, these enchiladas were super quick and easy to throw together.

Avocado Chicken Enchiladas

This recipe caught my eye because it has avocado in the name; however, the avocados are not the star of this recipe. I loved the addition of the avocados with the chicken and cheese, but it’s the homemade sauce that really makes these enchiladas stand out. The salsa verde adds a nice kick to a traditional sour cream sauce. After we pretty much devoured these enchiladas, Andy said it was a blog-worthy dinner. If he thinks these avocado chicken enchiladas are good enough to share, I’m sure we’ll be making them again!

Avocado Chicken Enchiladas

Avocado Chicken Enchiladas

For the Enchilada Sauce:
1 T butter
3 garlic cloves, minced
1 T flour
1 cup chicken stock
2 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/2 cup chopped cilantro
1 cup salsa verde
1/2 cup sour cream

For the Enchiladas:
4-6 boneless, skinless chicken breasts
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

1. Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit. To shred chicken, place in a stand mixer fitted with a paddle attachment. Mix on medium high until chicken is shredded as desired. Alternately, you could chop the chicken with a knife.

2. Preheat oven to 375°F. In medium sauce pan, melt butter. Add garlic and saute for about 1 minute on medium high heat. Stir in flour and let it cook for a couple minutes. Add the chicken broth, cumin, salt, and pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth.

3. Spray a 9×13 baking dish with nonstick spray. Add 1/2 cup of enchilada sauce to the bottom of the pan.

4. Take one tortilla and add chicken, shredded cheese, and avocado to the center of the tortilla. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients.

5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

6. Enjoy!!!

Source: Six Sisters’ Stuff

Posted by at July 31, 2013
Filed in category: Chicken, Food, Main Dish,

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