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Chicken Enchiladas with Avocado Sauce

My daughter-in-law found this awesome recipe, and we loved it so much it will become a regular recipe for our family. You could make this for Cinco de Mayo. I love it with rotisserie chicken from the store, makes it easier and faster. Hope your family will love it too. I also love to have the avocado sauce on tossed salad, or corn chips, or tacos, or rice. Who says I can’t just eat it with a spoon, it is just awesome!
Chicken Enchiladas with Avocado Sauce
Avocado Sauce
2 Tablespoons Butter
2 Tablespoons Flour
1 clove minced garlic, 1 teaspoon
2 cups Chicken Broth
¾ Cup Sour Cream
½ teaspoon cumin
½ teaspoon salt
2 Avocados, peeled and pitted
1 cup fresh cilantro
Juice of 2 limes

Enchiladas
2 Tablespoon of oil or butter
1 cup diced white or yellow onion
2 poblano peppers, stemmed, seeded, and finely diced
1 jalapeño pepper, stemmed, seeded and finely diced
8-10 flour tortillas or 12 to 15 corn tortillas
4 cups shredded cooked chicken
3 cups Shredded Cheese

Avocado Sauce
Melt the butter in a skillet over medium heat. Add the garlic and flour and whisk until golden about 2-3 minutes. Slowly whisk in the broth. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove from heat and let cool for about 15 mintues. Put mixture into a blender or food processor. Add the sour cream, cumin, salt, avocados, cilantro and lime juice. Blend until smooth.

Enchiladas
In a large skillet heat oil, add onion, poblano and jalapeno peppers and sauté for 5 minutes until the vegetables are softened. Remove from heat.
To assemble the enchilada, 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 onion mixture, shredded chicken and then cheese. Carefully roll the tortilla and place it seam side down into the 13 x 9 baking dish. Repeat with remaining tortillas. Drizzle the top of the enchiladas with about half of the remaining avocado sauce and remaining cheese, then cover the dish with foil and bake for about 20 minutes. Remove from the oven and serve with additional avocado sauce. You can also garnish with additional cilantro, and sour cream.
*If using corn tortillas spray them with “Pam” and grill for a few minutes to soften them.
** To make Gluten Free use Gluten Free Flour in the sauce and use corn tortillas.

Hope you love this fun recipe. [email protected]