Saturday, June 29, 2013

Taste Buds: Chicken & Avocado Enchiladas


Avocados are in season right now and on one of my trips to the farmers market I picked up a whole bag of them. The only problem with impulse purchases like this is that I get home and don’t know what to do with them all. So I got on the internet to try and find more avocado dishes to make, which is how I stumbled onto a recipe for Enchiladas which got me thinking about how yummy guacamole is with enchiladas. My favorite thing about this dish is the sauce. It is so smooth and delicious and pretty easy to make.

Mr. Rogue loved this dish so much he dubbed it his new favorite thing I make. SCORE!!! I won today. You have to try this, seriously.



For the Chicken Marinade
2 pound chicken filleted thin
1 teaspoon olive oil
1 lime juiced
2 teaspoons chilli powder
2 scallions minced
salt and pepper to taste

For the Sauce
1.5 Tablespoon butter
3 garlic cloves minced
1.5 Tablespoon flour
1.5 Cup Chicken Stock
3 Teaspoons Cumin
salt and pepper to taste
1.5 cup mild chunky salsa verde
3/4 cup sour cream

For the Enchiladas
3 cups cooked chicken breasts chopped fine (preferably on the grill)
4 cups shredded Mexican blend cheese (3 cups for inside & 1 cup for the top)
3 avocados, peeled and chopped
½ cup black beans
½ cup diced relleo pepper, roasted or sauteed until tender
½ cup cilantro
4 burrito size flour tortillas (I use the Mission Brand)

1. In a medium bowl combine chicken with the olive oil, lime juice, salt and pepper, chilli powder and scallions. Cover and marinade chicken for at least an hour and up to 24 hours ahead of time.
2. Preheat oven to 375 degrees.
2. In a medium saucepan over medium heat sauté garlic and butter until lightly browned. About 2 minutes.
3. Stir in flour and cook for another minute.
4. Stir in chicken broth, cumin, salt and pepper and bring to a simmer. Remove from heat and stir in the sour cream and salsa verde until smooth.
5. Take a 9x13 baking dish and spray with pam. Add ½ of the sauce in the bottom and spread out evenly.
6. Lay a tortilla on a paper plate. Add ¼ of cooked chicken, cheese, avocado, black beans, relleo pepper and cilantro. Roll tortilla and place in baking dish seam side down. Repeat for other three tortillas.
7. Pour remaining sauce over tortillas. Cover with more cheese and bake for about 20 minutes until cheese is browned and bubbly!

Makes 4 large enchiladas. Serves 4 people.

1 comment:

paul peggy zeus said...

Sounds yummy. Looks like a dream come true.

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