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Tuesday, July 24, 2012

Spicy Avocado Chicken Enchiladas

We eat Mexican food often in our house. It's typically very quick and I usually have the ingredients on hand if I have nothing else to make for dinner. I have had this recipe pinned for awhile because I love avocados, but unfortunately my husband does not. I know...who doesn't love avocados?! So, I left the avocados out of his enchiladas, and they still tasted delicious. However, I highly recommend adding them because they give this dish a nice, creamy element! 

Also - enchiladas taste amazing, but are unfortunately a very messy food to photograph!

Spicy Avocado Chicken Enchiladas
Source: Very slightly adapted from The Novice Chef

for the sauce:
1 tablespoon butter
1 Serrano pepper, minced
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 low sour cream
for the enchiladas:
3 cups chopped cooked chicken breasts (about 4 breasts)
8 oz Cabot Monterrey Jack Cheese, shredded & divided
3 avocados, peeled and chopped
8-10 flour tortillas

1. Preheat oven to 375 degrees.

2. Make the sauce -- Melt butter in a medium saucepan over medium-high heat. Add the pepper and garlic and saute for 1 minute. Then add the flour, whisking constantly for about 2 minutes. Then add the chicken stock, cumin, salt and pepper and bring to a low boil. Lastly, add the cilantro, salsa verde and sour cream. Remove from heat.

3. Put about 3/4 cup of the sauce in the bottom of a 9x13 pan. Then assemble the enchiladas. Put the chicken, cheese, and avocados down the center of a tortilla, then roll and place seam side down in the pan. Repeat with remaining tortillas. Pour the remaining sauce over the enchiladas. Sprinkle the cheese over the sauce.

4. Bake for 20 minutes.
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