Oh my gosh. Seriously. Eat these. I’m not kidding. Do it. I thought that I didn’t like enchiladas. Until I ate these ones. Life. Changed. FOREVER!
The picture doesn’t do it justice. Bare with me as I learn to take photos…and wait for a camera I can use other than my little 3GS’s camera. 😉 I am SO thankful for my iPhone…but as far as iPhones go, its slightly ancient and the pictures I take are proof 😉
Anywho…on to important business. FOOD! Thank You Lord for Pinterest…or I never would have discovered my avocado enchilada love! And thank you to closetcooking.com for being the wonderful soul who first pinned it. I am forever in your debt.
Here’s what you need to make these beauties:
Note: For the sauce you need a food processor or blender to get it really creamy! However, I recently broke mine, so I mixed the sauce ingredients in my KitchenAid mixer to get it as creamy as possible. My husband suggested that. He’s a genius. Obviously, if you do it that way its going to have some more chunks in it. It still worked smashingly…you just might want to make sure you chop your jalapeno and such a little smaller 🙂
- 1 Cup chicken broth
- 1 Cup salsa verde
- 1/2 Cup sour cream or Greek yogurt
- 4 avocados, divided
- 1 jalapeno, coarsely chopped (or if you don’t have a food processor…chopped up as tiny as you can get it! Feel free to remove the seeds and ribs if you don’t want to bite in to one, or if you want it less spicy.)
- 1 Clove garlic (refer to my advice on the jalapeno!)
- 1 tsp Cumin (It says toasted and ground. I just used the powder and it tasted great. If you wanna toast and grind your own…go for it and let me know how you did it and how it tastes!)
- Salt and Pepper to taste (I hate it when recipes say that. I used 1/2 tsp of salt if that helps.)
- 1 handful fresh cilantro, chopped (or you can do what I do…go to the produce department and buy cilantro paste and give this sauce a few good squeezes of it. The stuff tastes exactly the same as the fresh herb, and yet will stay good for weeks in the fridge in contrast to the few hours you seem to get out of a bunch of cilantro leaves)
- 1/2 lime, juiced
- 4 Cups shredded cooked chicken (I baked 4 chicken breasts with salt, pepper, onion powder, garlic powder, and herbs for about 40 minutes. It was just the right amount.)
- 2 green onions, chopped (Don’t throw away those white ends! Stick them in a cup of water in your window and they’ll grow you a constant supply!)
- 2 Cups cheddar cheese, shredded
- 2 Cups Monterey jack cheese, shredded
- 8 tortillas, 7 inch (I couldn’t find any that said “7 inch” on them…so I just used “small taco” size)
How to do it. It’s really pretty easy!!
- Preheat your oven to 350 degrees.
- Chop up your jalapeno, garlic cloves, and cilantro and peel your avocados. Believe it or not, I’ve known people who try to peel their avocados with a knife or vegetable peeler. Don’t do that. Cut it in half long ways, take a big spoon and scoop between the skin and the flesh, starting at the big end. It will pop right out. You probably already knew that, but I just had to make sure. If you don’t have a food processor or blender and are preparing your sauce in a mixer or by hand, smash two of your avocados in a bowl, like you’re making guacamole. The more you smash, the creamier it should get 🙂 But read closely, ONLY SMASH TWO OF THEM!! You need to dice the other 2 🙂 Once your veggies are prepared, you are ready to begin combining things with ease! If you are slightly OCD like me, you can also pre measure everything at this step too and have it all waiting in cute little bowls 🙂
- In your blender, food processor, or mixer, add your chicken broth, salsa verde, sour cream, the first 2 avocados (the smashed ones if you’re using a mixer), jalapeno, garlic, cumin, salt, pepper, cilantro, and lime juice. Blend, process, or mix it until it’s as creamy as possible (or whatever consistency you decide you want it. 🙂 ) Now…admire its beautiful color. Green is my favorite 🙂
- Now take half of that sauce and mix it with your shredded chicken, 2 diced avocados, green onions, and half of your cheese. I had a total of about 4 Cups of sauce…so about 2 Cups should be going into this mixture 🙂
- Coat the bottom of a 9X13 pan with some of the remaining sauce, I used about a Cup.
- Wrap the chicken mixture in the tortillas burrito style, and place them seam side down in the saucy dish 😉
- Pour any remaining sauce on top of the enchiladas, and cover them with CHEEEEESE! Confession…I think I forgot the cheddar cheese here…but it still seemed to be PLENTY of cheese and was magically delicious…so if you don’t have quite enough cheese…don’t fret, it will still be a success!
- Bake in 350 degree oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
- Eat. Enjoy. Be changed!!! 😀
Here’s a picture of my end product. It’s not very pretty…but in real life it was gorgeous…and DELICIOUS! Trust me, it’s true.