I'm always a little wary using different sauces on my enchiladas, I like them with red chile sauce, or my favorite way, with tomatillo sauce. However, these turned out wonderfully! This sauce is rockin'. I would eat this on everything. For real. If you don't make the enchiladas, at least make the sauce. (I tore up a tortilla to dunk in the sauce before I rolled them all out just so I wouldn't feel gross about eating the sauce with a spoon.)
|Chicken and Avocado Enchiladas|
Chicken and Avocado Enchiladas
For the Enchilada:
3 Tbsp. olive oil, divided
1 medium white onion, thinly sliced
2 small poblano peppers, stemmed, deseeded, and thinly sliced
1 jalapeno, stemmed, deseeded, and thinly sliced
8 10'' flour tortillas (You can also use corn to make these gluten-free, but Matt won't eat them, so flour it is)
2 chicken breasts
2 tsp. taco seasoning
2-3 cups Monterrey Jack Cheese, shredded
Optional: fresh cilantro, sour cream, shredded cheese, for garnish
For the Avocado Sauce:
2 Tbsp. butter
2 Tbsp. flour
2 cups chicken broth
3/4 cup sour cream
2 tsp. taco seasoning
2 avocados, peeled and pitted
3/4 cup fresh cilantro
2 tsp. lime juice
For the enchiladas:
Preheat the oven to 375 degrees. Grease a 9x13 baking dish.
Prepare the avocado sauce, as described below.
In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Rub both sides of chicken breasts with taco seasoning. Add to skillet. Cover. Cook on first side 9 minutes, flip, cook an additional 4-5 minutes.
In the same skillet, heat remaining olive oil over medium-high heat. Add onion, poblano, and jalapeno and saute for 5-6 minutes, or until the onions are translucent. Remove from heat.
To assemble the enchiladas, place tortilla on a flat surface. Spread a spoonful of avocado sauce in the middle of the tortilla. Scoop even amounts of vegetables, chicken, and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with all tortillas. Drizzle the top with about half of the remaining sauce.
Cover the dish with foil and bake for 20 minutes.
Remove from oven. Top each enchilada with avocado sauce. You can also garnish with fresh cilantro, cheese, and sour cream.
For the avocado sauce:
Melt the butter in a skillet over medium-high heat. Add the flour, whisking until golden and bubbly, about 2 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 sour cream and taco seasoning, whisking to remove any lumps. Remove from heat and transfer to a food processor or blender. Add avocados, cilantro, and lime juice. Pulse until well-blended.
Recipe Adapted from Gimme Some Oven