Fresh Living
Tuesday, June 18 2013, 08:31 AM MDT
Avocado Enchiladas
Blogger Mandy Merriman makes the Mexican favorite with a superfood twist.

Enchilada Ingredients:
1 medium yellow onion, peeled and thinly sliced
1 poblano pepper, stemmed and thinly sliced
1 jalapeno pepper, stemmed, seeds removed, thinly sliced
6-8 tortillas (small) - I used both white flour and multi-grain.
4 C shredded cooked chicken
2-3 C Monterrey Jack cheese
garnish: fresh cilantro, sour cream

Avocado Cream Sauce Ingredients:
2 T butter
2 T flour
2 C chicken broth
3/4 C sour cream
1/2 t cumin
1/2 t salt
1/2 t garlic powder
1/4 t pepper
2 avocados, peeled and pitted
1/2 C chopped fresh cilantro
juice of 1 lime

To Make Cream Sauce:
1. Melt butter in skillet over medium heat. Add flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
2 Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.
3. Remove from heat, transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. Season with additional salt or pepper if needed.

To make enchiladas:
4. Prepare cream sauce (above). Preheat oven to 375 degrees. Grease a large baking dish.
5. In a large skillet, heat EVOO over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from neat.
6. To assemble enchiladas, place a tortilla on a flat surface and spread a tablespoon of the avocado sauce down the middle of the tortilla. 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.
7. Drizzle the top with as much avocado cream sauce you want, then cover the dish with foil and bake for 20 minutes, or until tortillas are heated through and harden/crispify.
8. Remove from the oven. Drizzle sour cream (I used a piping bag and small tip), additional chopped cilantro. Add more sauce if desired.

Recipe Source: Gimme Some Oven blog.

(Copyright 2013 Sinclair Broadcasting Group) Avocado Enchiladas

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