Friday, January 18, 2013

Avocado Cream Sauce over Chicken Enchiladas


Avocado Cream Sauce over Chicken Enchiladas
I don't have the best quality photos for this recipe but it's a fun and tasty one!  I had my friend Hillary over this night for dinner and we got to have a fun little short visit before she headed off to work.  I made this awhile ago so I don't remember a lot about what was going on then or why I picked this recipe.  I think I most likely picked it because of the words "avocado" and "cream."  This would be a great meal to make on a chilly night because it is served warm (obviously: "enchilada") and because it is a little spicy!  Jesse and I have been playing the oil game, how to stay warm and use as little oil as possible.  Our house is old and we have come to the conclusion it probably has little or no insulation in the outside walls.  We have been keeping our house at a chilly high of 63F and have been going through oil at a pretty quick clip.  Hopefully the end of our chilly existence ends today because as I sit here and write this our pellet stove insert is pulling into the driveway!
Excuse me while I pause and unload/stack 2 tons of pellets!


Okay, so back to avocado sauce!

Ingredients (for Enchiladas):
  • 2 Tbsp. olive oil
  • 1 sweet onion, peeled and thinly sliced
  • 2 green peppers, stemmed and thinly sliced
  • 1 jalapeno pepper, finely diced
  • 8-10 flour tortillas
  • 4 cups shredded cooked chicken (I bought a rotisserie and used that, easy!)
  • 2-3 cups Monterrey Jack cheese (Cabot)
Ingredients (for Avocado Cream):
  • 2 Tbsp. butter replacement
  • 2 Tbsp. flour
  • 2 cups chicken broth
  • 3/4 cup sour cream (Tofutti)
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 2 avocados, peeled and pitted
  • 1/2 cup chopped fresh cilantro
  • juice of one lime
Avocado Cream Sauce Directions (make first):
  • Preheat oven to 350F
  • Melt butter in a skillet over medium-high heat
  • Add the flour and whisk until bubbly and golden
  • Slowly add the broth and continue whisking.
  • Bring everything to a boil and then reduce to medium-low
  • Allow to simmer for 5 minutes
  • Stir in the sour cream, cumin, salt, garlic powder and pepper
  • Remove from heat and transfer to a blender
  • Add your avocados, cilantro and lime juice, mix until well blended
    • The heat will cause pressure build up once the top is on the blender, vent frequently or risk an explosion when you remove the top!
  • Add more salt/pepper to taste
Directions for Enchiladas:
  • In a large skillet, on medium-high, heat olive oil
  • Add onion, pepper, jalapeno and saute for 5-6min (until onions are translucent)
  • Remove from heat
  • Place a tortilla on a flat surface
  • spread about 1-2 tablespoons of the avocado sauce down the middle of the tortilla
  • spoon in some of the vegetables, add the chicken and top with some cheese
  • roll the tortilla and place it (seam side down) in a baking dish
  • repeat until out of tortillas
  • Spread some of the avocado sauce over the tops of the tortiallas
  • cover dish with foil and bake for about 20 minutes
  • Remove from the oven and sprinkle with cheese before serving
  • (also good with tofutti sour cream!) 
This recipe made plenty of delicious food for us.  These also freeze decently.  I recommend if you freeze them that you use a toaster oven to reheat because everything gets very juicy and runny if you microwave.  Great meals on the go though!
So the pellet stove is officially installed and running!  Our house is already so much warmer and we haven't had the oil heat turn on once
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See the original recipe: HannahHolzmann 

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