So I definitely posted on FB a week or so ago that I was going to share this recipe… and then I totally didn’t. I know you’ve been desperately waiting for this recipe. 
So here it is! I found it via Pinterest – my addiction is back and stronger than ever. Between getting ready to move and finding out we’re having a boy, I can’t get off that damn site. I have A LOT of sewing, DIYing and crafting to do once I have more space.
A few things to note about this recipe: leftovers aren’t that great because the avocado starts to brown so think about making this for a dinner party or a large family. We live off leftovers in this house and they go into my weekly meal planning, so I was a little bummed the enchiladas weren’t as great the second time around.
Spicy Avocado Chicken Enchiladas
Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a “medium” Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a “mild” Salsa Verde.
Ingredients:
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 fat free sour cream
for the enchiladas:
- 3 cups chopped cooked chicken breasts (about 4 breasts)
- 8 oz monterrey jack cheese, shredded & divided
- 1 small yellow onion, chopped
- 3 avocados, peeled and chopped
- 8-10 flour tortillas
Directions:
- Preheat oven to 375°F.
- 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 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing 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.
oof… sorry for that horrible pic! the natural light in our new kitchen will be SO much better than the light we currently have.
This looks SO yummy. Adding this to our recipes to try