Tuesday, July 3, 2012

Spicy Avocado Chicken Enchiladas

I pinned this recipe from TheNoviceChef recently and couldn't wait to try it.  I will warn you...it took TIME...like A LOT of time.  Way more than what I anticipated.  BUT, as my friend Cara would say, the juice is worth the squeeze!!  If you have some time, definitely give this one a try!
Spicy Avocado Chicken Enchiladas
for the sauce:
1 tbsp 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 fat free sour cream (I didn't realize this said fat free and used regular)
for the enchiladas:
3 cups chopped cooked chicken breasts (the recipe called for 4 breasts, but 3 would have been enough)
8 oz. Cabot Monterrey Jack Cheese, shredded and divided 
1 small yellow onion, chopped
3 avocados, peeled and chopped
8-10 flour tortillas 
Preheat the oven to 375.  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 9X13 baking dish.  Add 3/4 cup sauce to the bottom of the pan.  Add chicken, cheese, onion, and avocado to the center of each tortilla.
 Roll up and place 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.

 See, don't they look fantastic?!?

These really taste like you could have ordered them at a restaurant...they are SO GOOD!!!!!  Enjoy!  :)

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