Chicken Enchiladas with Creamy Avocado Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 cup chicken broth
1 cup salsa verde
1/2 cup sour cream (or Greek yogurt)
4 avocados (2 for sauce, 2 for stuffing)
1 clove garlic
1 jalapeno, seeded and chopped
1 teaspoon cumin
salt and pepper to taste
1 handful cilantro
1/2 lime, juice
4 cups cooked shredded chicken (Store bought Rotisserie works great!)
2 green onions, sliced
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
8 (7 inch) corn or flour tortillas (I used corn)
Instructions:
Preheat oven to 350 degrees.
Puree the chicken broth, salsa verde, sour cream, 2 avocados, garlic, jalapeno, cumin, salt and pepper, cilantro and lime juice in a blender or food processor until smooth.
Mix the half of the sauce with the chicken, 1 chopped avocado, green onions and half of the cheese. Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish. Top the enchiladas with the remaining sauce.
Bake for 20 minutes or until sides are bubbly. Top with cheese and bake an addition 5-10 minutes. Use remaining avocado for garnish.
From laughingspatula.blogspot.com