Ohhh how I wish I had a better picture of these enchiladas, because holy cow are they delicious. And this picture just does not do it justice. Usually when this happens I end up not posting a recipe because let’s face it, we eat with our eyes when we are surfing through food blogs. This time, however, I just couldn’t not post. They’re mmm-tastic, I tell ya!
The enchilada sauce is green instead of the traditional red enchilada sauce, and is made from a mixture of green chiles, spices, sour cream, and avocados. The avocados are such a good addition and make it super creamy. The addition of a couple cups of cheese doesn’t hurt, either.
To make this a quick weeknight meal you can use rotisserie chicken or pre-cook your chicken before-hand, and make the avocado cream ahead of time. Then when it comes time to cook dinner, all you need to do is assemble and bake! If you do this, you might want to add 5 minutes to your baking time, to make sure everything is all nice and melty-gooey on the inside.
These Chicken Enchiladas with Avocado Cream is definitely a family pleaser, and Marc said he wouldn’t mind eating this every week!
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for the avocado cream:
- 1 tbsp salted butter
- 2 4 oz cans green chiles
- 2 cloves garlic minced
- 1 tbsp flour
- 1 tsp cumin
- 1/4 tsp salt
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 2 avocados
for the filling:
- 3 chicken breasts cooked and shredded
- 2-3 cups Monterey Jack cheese
- 8-10 6- inch flour tortillas
- additional avocado slices and cilantro for topping
- Preheat oven to 375 degrees F. Spray 9x13" pan with cooking spray, and set aside.
- In medium skillet, melt butter over medium-high heat. Add green chiles and garlic and cook for 1 minute. Add flour, stirring constantly, and cooking another minute.
- Add cumin, salt, and chicken broth and bring to a boil. Lower heat and add sour cream and cilantro, stirring until smooth.
- Add green chile mixture and avocados to a blender and puree until smooth.
- Add 3/4 cup of sauce to bottom of prepared dish. Prepare enchiladas by spreading 1-2 tablespoons of cream sauce along with chicken and cheese in the middle of each tortilla. Roll up tightly and place seam down in pan. Pour all but 1/2 cup of remaining avocado cream sauce on top of enchiladas then sprinkle with remaining cheese.
- Bake in preheated oven for 15-20 minutes, until bubbling. I also put the broiler on for a minute to get the top nice and golden brown. Let sit for a few minutes before serving.
- Drizzle rest of avocado cream on top and serve topped with a couple slices of avocado. Enjoy!