Let me tell you about these enchiladas. They are the most delicious thing I have ever made in my life. I say that a lot, but dang, these are super delicious. They do take a little bit of time but it is so worth it. If you want to skip a little time, you can always make the filling the night before and just make the sauce and bake them the night of. I haven’t make the sauce in advance before, but I do usually have left over sauce and eat it for a few days on EVERYTHING. Think scrambled eggs with pepper jack and avocado sauce. Yea, it’s good. There’s not much I changed with this recipe other than adding an avocado to the sauce and being lazy and just mashing the sauce instead of blending it until smooth. But I like chunky avocados.
Chicken Enchiladas with Avocado Cream Sauce
1 Onion, diced
2 Jalapenos, seeded and diced
3-4 Chicken breasts
1c Frozen spinach, thawed and drained
2-3c Cheese, I usually use a taco blend or monterrey jack
8-10 Tortillas, I used half whole wheat and half white
2c Broth, I used chicken
3/4c Sour cream or Greek yogurt, I was going to use Greek yogurt but ran out so had to use sour cream. They should both work
1t Garlic salt
3 Avocados, peeled and pitted
4T Cilantro, dried
2T Lime juice
1. Preheat oven to 350
2. Heat EVOO in skillet and cook chicken, onions, and jalapeno until veggies are soft and chicken is no longer pink
3. Shred chicken with fork and combine with cilantro, spinach, and cheese
4. While the chicken and veggies are cooking, melt butter with flour and add chicken broth and bring to a boil.
5. Stir in sour cream, cumin, garlic salt, pepper, avocado, cilantro, and lime juice. Either mash together until combined like I did or add to a blender/food processer.
6. Assemble enchiladas by filling with 1/8 of the filling in each tortilla and rolling up, placing seam side down in a baking dish
7. Top all tortillas with avocado sauce and then lick the bowl. Yes, this is necessary.
8. Bake for about 20 minutes or until everything is toasty warm and devour!