Tuesday, July 17, 2012

Spicy Chicken Avocado Enchiladas

I couldn't hardly wait to get home from work today to make these enchiladas. I've never had enchiladas with a white sauce, instead of the fiery red sauce we always see. The heat from the jalapeno I used was just right, though I did need to reach for a glass of milk halfway through the meal. I made a little extra filling to use throughout the remainder of the week in salads, wraps, and in egg burritos for breakfast it was that good! You can't tell me you don't enjoy a good cheesy-chicken-avocado party wrapped up in a creamy-spicy tortilla blanket.

Spicy Chicken Avocado Enchiladas

Ingredients: (Makes 6 mini enchiladas, double recipe to serve a larger group)


  • 1/2 tbsp. butter
  • 1 jalapeno pepper, minced (use 1/2 for less heat)
  • 1 garlic clove, minced
  • 1/2 tbsp. flour
  • 1/2 cup chicken stock
  • 1/2 tsp. cumin
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 tbsp. fresh cilantro, chopped
  • 1/2 cup green chiles (or salsa verde)
  • 1/4 cup sour cream
Enchilada filling
  • 1 1/2 cup chicken, cooked and chopped (about 2 chicken breasts)
  • 1 cup shredded white or mexican cheese, separated
  • 1/2 onion, finely chopped
  • 1 large avocado, chopped
  • 4 flour tortillas, or 6 mini tortillas
Preheat oven to 375 degrees.

Preheat sauce pot, and melt butter over medium heat. Saute jalapeno and garlic for about 1 minute. Stir in flour and continue to mix for 2 minutes.

Whisk in chicken broth, cumin, salt, and pepper. Bring to a low boil. Then add the sour cream, green chiles, and cilantro. Remove sauce from the heat.

Spray a 9x13 pan with cooking spray, then add about 1/2 cup sauce to bottom of pan.  Mix together the chicken, 1/2 the cheese, avocado, and onion.

Add chicken mixture to the center of each tortilla. Roll up and place seam side down in pan.

Pour the remaining sauce over the enchiladas. Top with the rest of the cheese and bake for 15-20 minutes. Top with any leftover cilantro. Serve while hot.

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