Monday, July 23, 2012

Chicken Enchiladas with Avocado Cream Sauce

Chicken Enchiladas with Avocado Cream Sauce
Photo and Recipe from HERE

Enchilada Ingredients:
  • 2 Tbsp olive oil
  • 1 medium white or yellow onion, peeled and thinly sliced
  • 2 poblano peppers stemmed and thinly sliced. (The ones I found were HUGE so I only used 1)
  • 1 jalapeño pepper, finely diced
  • 8-10 flour tortillas
  • 4 cups shredded cooked chicken
  • 2-3 cups Monterrey Jack cheese
  • optional garnish: fresh cilantro, sour cream, and/or shredded cheese
Avocado Cream Sauce Ingredients:
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups chicken broth
  • 3/4 cup sour cream
  • 1/2 tsp cumin
  • 1/2 tsp. salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 2 California avocados, peeled and pitted
  • 1/2 cup chopped fresh cilantro
  • Juice of one lime
First make the avocado cream sauce: Melt the butter in a skillet over medium high heat.  Add the flour, whisking until golden and bubbly, about 2-3 minutes.  Slowly whisk the broth into the flower mixture.  Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.  Stir in sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.  Remove from heat and transfer misture to a blender or food processor.  Add avocados, cilantro and lime juice, and pulse until smooth and well-blended.  (Be very careful blending hot liquids -- the heat will expand!  So be sure to remove the lid occasionally so that the heat can escape.  Season with additional salt or pepper if needed.

In a large skillet, heat olive oil over medium-high heat.  Add onion, poblano and jalapeño, and saute for 5-6 minutes until the onions are cooked and translucent.  Remove from heat.

To assemble the enchiladas, place a tortilla on a flat surface.  Spread a tablespoon or two of the avocado sauce down the middle of the tortilla.  Then layer on some of the vegetable mixture, shredded chicken and cheese.  Carefully roll the tortilla and place it seam side down in the baking dish.  Repeat with the remaining tortillas.  Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.

Remove from oven, then serve individual enchiladas drizzled with remainder of the avocado cream sauce.  You can also garnish with additional cilantro, cheese, and/or sour cream.

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