Thread: Rotiisserrie Chicken Enchiladas with Avocado Cream Sauce

**WINNER** Recipe of the Month October 2012




Just came across this one and decided to test it out. I have made MANY different versions of enchiladas and most are great but I am thinking this one might be the best one yet. Could even use this sauce to make seafood enchiladas and would be awesome as well. I used plain greek yogurt so it wasnt overly unhealthy.

Ingredients:

2 Tbsp. olive oil
1 medium white or yellow onion, peeled and thinly sliced
2 poblano peppers, stemmed and thinly sliced (I used yellow chili peppers cuz I like their flavor a lot)
1 jalapeno pepper, finely diced
8-10 flour tortillas
4 cups shredded cooked chicken(rotisserie works best)
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 (I used greek plain yogurt, was YUMMY)
1/2 tsp. cumin (think I added extra on all spices too, I eyeball it)
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 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.

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.

This looks yummy!! Especially the avocado sauce!! Could also make that with nachos


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This was EXCELLENT!!! Nominating for recipe of the month!

I tried my best to not make it look like vomit, but trust me it is delicious!!! I used Corn tortillas instead of flour.








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Originally Posted by BioGirl71

Just wanted to add that I also made this on Tuesday and they were fantastic! My husband said they were the best enchiladas he has ever had. We used flour tortillas and because avocados are horribly expensive here :sad: I made a modification on the sauce using homemade green tomato salsa. And they were even better the next day! Great recipe - thanks!

Do you have a Costco Biogirl? That is where I get mine, usually around $1 each and the are good ones!


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Originally Posted by BioGirl71

Our closest Costco is about 30 minutes, so it is a bit of a pain. However, I may look into joining again because they usually do have good produce options. Thanks for the suggestion!

No doubt the best place to get produce 6 hearts of romaine for under $4.00!!


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