Two grand events coincided to bring you today’s avocadolicious post.
First, I had the most amazing chicken and avocado enchiladas for lunch yesterday, topped with a killer avocado cream sauce. And as I was finishing the final bite, the I-could-totally-make-these-at-home lightbulb went off.
Second, this is the kick off week for the “California Avocado 4th of July Blast“, hosted by blogger friends Kristen (Dine & Dish) and Dara (Cookin’ Canuck). These girls are celebrating some serious avocado love by encouraging bloggers and home cooks to share their favorite avocado recipes, which I cannot wait to see!
So of course, the stars aligned and it seemed only fitting that I should whip up some chicken and avocado enchiladas today! I happened to see some gorgeous poblanos at the market today, so decided to add them to the chicken and cheese filling. But the rockstar of the recipe is without a doubt the avocado cream sauce. It pretty much is like guacamole in a sauce — delicious avocados, fresh cilantro, lime juice, sour cream, and a few other saucy ingredients. And while you could definitely add in some jalapenos or serranos to give it an extra kick, my tastetester-friend Sarah and I agreed that the sauce was actually pleasantly mild and fresh. Definitely a good recipe to serve to a crowd (or kids) that might not like a ton of heat.
For other great recipes, be sure to check our the “4th of July Blast” and share your own avocado favorites!
Delicious chicken enchiladas with an irresistible avocado cream sauce!
Prepare the “Avocado Cream Sauce” as listed below. Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, 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 the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.
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 flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture 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.
Ali’s Tip: If you are cooking the chicken for this recipe specifically (and not using leftovers or a rotisserie chicken, as I often do!), I would recommend seasoning the chicken with a few pinches of chili powder and cumin in addition to the salt and pepper. It will give some great extra flavor!
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!