Did you ever try the cream cheese chicken enchiladas I posted? They are the #1 most viewed recipe on this blog of mine, so it seems as though you should if you have not yet. But before I send you away, focus on this new enchilada recipe I am sharing with you today. It is another deliciously creamy enchilada, but this one is packed with avocado and some spicy serrano pepper! Do you think it could be a serious contender for the future #1 spot? I certainly enjoyed it and the leftovers :-).
If you are not into spicy things, seed the serrano pepper or use a jalapeno (which is less spicy), and use mild salsa verde instead of medium. I think these could also be prepared ahead of time, but I did not try it out for myself yet.
SPICY AVOCADO CHICKEN ENCHILADAS
1 Tbsp unsalted butter
1 serrano pepper, minced (remove seeds for less heat)
2 garlic cloves, minced
1 Tbsp flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro (plus more for garnish if desired)
1 cup medium salsa verde
1/2 cup fat free plain Greek yogurt (such as 0% Chobani)
3 cups chopped cooked chicken breasts (about 4 breasts)
8 oz. Monterrey Jack cheese, shredded & divided
1 small yellow onion, chopped
3 avocados, peeled and chopped
8-10 whole grain flour tortillas
Preheat oven to 375 degrees.
In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
Grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. In a large bowl, combine chicken, 3/4 of the shredded Monterrey Jack cheese, onion and avocado. Place mixture into the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling and lightly brown on top. Serve immediately garnished with cilantro.
Source: Adapted slightly from The Novice Chef.