Wednesday, December 12, 2012

Spicy Avocado Chicken Enchiladas


This is just the kind of meal that the doctor ordered after all the Oreos I ate today and yesterday. This is probably the first time since starting my blog that my creation didn't make it to the freezer. (That thing is a major part of my "keep-the-weight-and-bloat-off-plan".) It was successful until now. Just like anything, you have to actually use it in order for it to work, right?

Anyways, these are creamy, comforting, and filling. I promise I didn't overeat this one. Next time I make these, I want to cram it with more veggies. I'm thinking a whole onion and a few bell peppers to start. Plus a jalapeno or two to up the burn. Sometimes I like to work up a little sweat when eating. Not in the disgusting meat-sweats kind of way, but the detoxing way. Can I please pretend that there's a difference?!

Am I the only one starting to feel a little pinch about Christmas all of a sudden racing straight towards me? Mostly, that's a good thing, but sometimes, I get a little panicky thinking about how I'm planning on doing mostly homemade gifts and have maybe 10% done...

I should probably just have another enchilada and chill out. No more Oreos though for this chick! 




Spicy Avocado Chicken Enchiladas
Adapted from this recipe
Makes 6 enchiladas

1 tablespoon unsalted butter
1/2 medium white onion, roughly chopped
3 cloves garlic, finely chopped
1 cup chicken broth
2 large chicken boneless, skinless chicken breasts, cooked and shredded with a fork
1 teaspoon cumin
1/8 teaspoon cayenne powder
1/8 teaspoon chipotle powder
1 cup salsa verde
1/2 cup full-fat sour cream
Small handful of cilantro, finely chopped
2 teaspoons lemon juice
2 avocados, diced
1/8 teaspoon black pepper
Pinch of sea salt
6 flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

In a medium-sized saucepan, warm butter over medium heat and cook onions until lightly browned, stirring occasionally. Add garlic and cook for about 30 seconds. Stir in chicken broth. Cook down until sauce reduces and thickens slightly.

Add chicken, cumin, cayenne, and chipotle powder, stirring until chicken is fully coated. Remove from heat.

Preheat oven to 350 degrees F.

In a small blender, combine salsa verde, sour cream, cilantro, lemon juice, 1/2 avocado, pepper, and salt. Blend until smooth and creamy.

Spread a thin layer of sauce over the bottom of a 9x13-inch baking pan. Combine chicken filling with remaining avocado and divide among tortillas. Roll up tortillas and place in a single layer in pan. Pour avocado sauce over enchiladas and sprinkle with cheeses.

Bake until warmed through for 15-20 minutes.


Pinit

24 comments :

  1. You had me at avocado! These look delicious and comforting..perfect for this time of year. I can't believe Christmas is less than two weeks and I haven't truly started any of my shopping yet...yikes!! The mall is just so scary this time of year.

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    1. Oh Mallory! I'm glad there's someone out there more behind than me! Good luck, I'm not jealous of you at all....

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  2. Oh YUM!! I LOVE enchiladas - these look fantastic :)

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  3. Wow, these look fantastic!! I haven't had enchiladas in such a long time! Thank you for the reminder

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    1. Thanks Cathleen! I had a massive burrito a few days ago and it reminded me of enchiladas...

      Thanks for the sweet comment!

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  4. Made these tonight. Minus the chipotle and other spicy spices. And sub'ed greek yogurt for the sour cream. Hubby loved them, as did I. The things you blend together, would make a really good chip dip, just sayin'. -Katie L

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    1. Sweet! Glad you liked them! Chip dip...Didn't think of that, but I totally agree. That would be delish.

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  5. These look great! I'm starting to panic on all the things I wanted to do too! A meal like this would be good to freeze ahead of time.tmj

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    1. At least you got all/most of your shopping done! I would love to do it all in a few hours, but I'm not sure when I'll be able to do that. Hopefully this weekend...

      I don't know how the avocados and sour cream would freeze. I'd probably just do the meat, onions, spices, tortillas, etc. then add the sauce and cheese right before popping in the oven.

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  6. I love avocado!look delicious,i will try it tomorrow! :D

    http://apronandcreme.blogspot.com/

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  7. Sweet bejesus these sound good! With all the heavy holiday food I'm really craving some spice, so I hear you loud and clear on detox sweat. ;)

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    1. Ha ha! Oh, you just made me laugh! Gonna eat some really strong Mexican foods to clear out those pores and sinuses. That's what I'm going to do!

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  8. Those enchiladas look amazing! Totally agree about Christmas - it's fast approaching and I still have loads of shopping to do. Oh well. It's fun to spend money on other people. :D

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    1. Thanks Erica! So much to do....! It is such a fun time of year, though!

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  9. Oh yum. I much prefer green-sauced enchiladas to red and these look PERFECT. Can't wait to try them!

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    1. Thanks Marissa! You're too sweet! I hope you like them...

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  10. This looks delicious. I found your blog through the Gingerbread Blog and I am enjoying it. I am featuring a link up this week just for casseroles. I hope you'll consider adding this. -Savannah http://hammocktracks.com/savannahs-savory-bites/grandmas-beef-and-cheese-goulash/

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    1. Thanks for the invite, Savannah! I just linked them up!

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  11. Looks and sounds awesome! Thanks for sharing at Saturday Dishes! This week we'll be having a St Patrick's day party so bring anything green! Hope you'll come! Paula http://www.callmepmc.com

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    1. That sound fun Paula, but I'm taking the weekend off to spend with my sisters. Hopefully it works out better next time. If I remember when I get back, I'll try to make it!

      Thanks for the invitation.

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  12. Thanks for linking up to Saturday Dishes, Loretta. I have featured you for this week's St. Patrick's Day link up. -Savannah

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    1. That's fantastic, Savannah! Thank you for the feature.

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