Cooking success!! We decided to do a Mexican cuisine night so I got to make a recipe that I’ve been eyeing (on Pinterest of course).
Last year I was in Arizona at my bestie Julia’s wedding and we had the most amazing Mexican faire at the reception. Even though I was massively hungover during her wedding I still remember the delicious avocado and cream sauce poured over our main dish. Airy yet rich, creamy but not heavy. It was heavenly and I think about it most days. So for Mexican cuisine night I made Chicken Enchiladas with Avocado Cream Sauce.
Because of my grocery store’s limitations, and because I hate cilantro, I’ve had to do some ingredient swaps, but all worked perfectly.
It was a hit. 🙂
2 Tbsp. olive oil
1 medium onion, diced
1 can fire roasted green chiles
1 jalapeno pepper, finely diced (for less heat, remove seeds)
5-6 (10-inch) flour tortillas
4 c. cooked (and seasoned) chicken, shredded or diced
2 c. Monterrey Jack cheese or Mexican cheese blend
1 c. Avocado Cream Sauce
Avocado Cream Sauce Ingredients:
2 Tbsp. butter
2 clove garlic, chopped
2 Tbsp. flour
2 c. vegetable broth
3/4 c. sour cream
1/2 tsp. cumin
1/2 tsp. black cracked pepper
2 Hass avocados, pitted, peeled, and chopped
1/2 c. chopped fresh parsley (or cilantro, yuck)
juice and zest of one lime
Create the sauce first:
In a saute pan, melt the butter and saute the garlic for a minute. Whisk in the flour and cook for another minute.
Whisk in the vegetable broth (I made my own with Better Than Bouillion vegetable base).
Whisk in the sour cream, cumin, and pepper. Then remove from the heat and set aside.
Add the hot broth and sour cream mixture to a blender with the avocado, fresh parsley, and lime juice and lime zest. Puree until smooth and set aside. Depending on the size of your blender, you may need to do this in two batches.
For the enchiladas:
Preheat the oven to 350 F. Grease a 9×13 baking pan and set aside.
Saute the olive oil and diced onion and jalapeño until just softened, then add the green chiles. Cook until chiles are heated through then set aside.
Assemble the enchiladas by laying out the tortilla and adding all of the components: cooked chicken, onion and pepper mixture, cheese, and two to three tablespoons of avocado cream sauce per enchilada. This will make 5 to 6 large individual enchiladas.
Add enchiladas to the greased pan and top with remaining Avocado Cream Sauce.
Cover with foil and bake for 20 minutes until the edges of the tortilla are golden and slightly crisp.