CHICKEN ENCHILADAS WITH AVOCADO CREAM SAUCE
Delicious chicken enchiladas with an amazing avocado cream sauce!
Provided by Alyssa Rivers
Categories Main Course
Time 40m
Number Of Ingredients 19
Steps:
- 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. (I baked mine at 350 for about 20 minutes)
- 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.
Nutrition Facts : ServingSize 6 g, Calories 445 kcal, Carbohydrate 28 g, Protein 29 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 96 mg, Sodium 851 mg, Fiber 2 g, Sugar 4 g
SPICY AVOCADO CHICKEN ENCHILADAS
Substitute 1 jar of 501 medium green salsa and 1/2 c chicken broth (homemade preferred) if not wanting to make sauce from scratch. Also, before serving , top with chopped vegetables (lettuce, tomatoes, onions)& the chopped or sliced avocado. Side dish of Mexican rice, beans or corn go with it nicely as well. The heat from the...
Provided by Julie Prior
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375 degrees.
- 2. In a medium sauce pan, melt butter over med-high heat. Saute Serrano pepper and garlic for 1 min. Stir in flour, constantly stirring, and cook for 2 mins. Whisk in chicken broth, cumin, salt and pepper, bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
- 3. Spray/grease a 9x13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, jack cheese, onion and avocado to the center of each tortilla and roll up placing seam-side down in dish. Pour remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Put any other toppings that you prefer and serve immediately.
AVOCADO CHICKEN ENCHILADAS RECIPE
Our delicious avocado chicken enchiladas is the perfect weeknight dish!
Provided by Kristen Hills
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on medium-high heat. Stir in flour let it cook for about 2 more minutes.
- Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
- Prepare a 9x13" baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
- Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
- Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.
Nutrition Facts : Calories 460 kcal, Carbohydrate 29 g, Protein 34 g, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 83 mg, Sodium 833 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
AVOCADO CHICKEN ENCHILADAS RECIPE - (4.4/5)
Provided by pcander
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. In medium sauce pan, saute garlic in butter for about 1 minute on medium or high heat. Stir in flour let it cook for about 2 more minutes. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth, or at least as smooth as you can get. Prepare a 9×13-inch baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan and spread out until bottom of the baking dish is evenly coated. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.
SPICY CHICKEN ENCHILADAS
Want to add something spicy to your Mexican dinner? Then check out these cheesy chicken enchiladas made using Muir Glen® tomatoes, Old El Paso® mild salsa and tortillas.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
- Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
- Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.
Nutrition Facts : Calories 444, Carbohydrate 29 g, Fat 2 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 835 mg
SPICY CHICKEN ENCHILADAS
Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. I came up with this spicy chicken enchiladas recipe shortly after I got married. It's a delicious dinner for two that's easy to double for company. &mdashAmy Dando, Apalachin, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.
Nutrition Facts : Calories 868 calories, Fat 46g fat (21g saturated fat), Cholesterol 140mg cholesterol, Sodium 2849mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 9g fiber), Protein 52g protein.
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