Yesterday was project day and we tried to incorporate a girls’ dinner too. Mrs. Kelly and I worked on building a bed frame from a Pinterest project that we found, but that can really work up a girl’s appetite! My dad claims that I’m hopeless because I’ll use any excuse to try a new recipe. Fact is, he’s right! These enchiladas have a wonderfully creamy avocado cilantro sauce, and it goes great with chips too. The leftover ingredients we just put together in a bowl and will probably mix in with some rice later this week.
If you want to see more about the project, go to our new blog, Crafty Little Army Wives. If you want to try making these super easy enchiladas, just follow the recipe below. By the way, thanks to Gimme Some Oven, the blog that we got the recipe from!
- 2 Tbsp. olive oil
- 1 medium white or yellow onion, peeled and thinly sliced
- 2 poblano peppers, stemmed and thinly sliced (we used Serrano Peppers instead)
- 1 jalapeno pepper, finely diced (remove seeds for less heat)
- 8-10 (6-inch) flour tortillas (Wheat tortillas were good)
- 4 cups shredded cooked chicken
- 2-3 cups Monterrey Jack cheese
- optional garnish: fresh cilantro, sour cream, and/or shredded cheese
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups chicken broth
- 3/4 cup sour cream
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 2 California avocados, peeled and pitted
- 1/2 cup chopped fresh cilantro
- juice of one lime
Prepare the “Avocado Cream Sauce” as listed below. Preheat the oven to 375 F. Grease a 9 x 13-inch baking dish.
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.
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.
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.