Spicy Avocado Chicken Enchiladas
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
1 tablespoon unsalted butter
1/2 medium white onion, roughly chopped
3 cloves garlic, finely chopped
1 cup chicken broth
2 large chicken boneless, skinless chicken breasts, cooked and shredded with a fork
1 teaspoon cumin
1/8 teaspoon cayenne powder
1/8 teaspoon chipotle powder (grind dried chipotle in coffee or spice grinder)
1 cup salsa verde
1/2 cup full-fat sour cream
Small handful of cilantro, finely chopped
2 teaspoons lemon juice
2 avocados, diced
1/8 teaspoon black pepper
Pinch of sea salt
6 flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Makes 6 enchiladas
In a medium-sized saucepan, warm butter over medium heat and cook onions until lightly browned, stirring occasionally. Add garlic and cook for about 30 seconds. Stir in chicken broth. Cook down until sauce reduces and thickens slightly.
Add chicken, cumin, cayenne, and chipotle powder, stirring until chicken is fully coated. Remove from heat.
Preheat oven to 350 degrees F.
In a small blender, combine salsa verde, sour cream, cilantro, lemon juice, 1/2 avocado, pepper, and salt. Blend until smooth and creamy.
Spread a thin layer of sauce over the bottom of a 9×13-inch baking pan. Combine chicken filling with remaining avocado and divide among tortillas. Roll up tortillas and place in a single layer in pan. Pour avocado sauce over enchiladas and sprinkle with cheeses.
Bake until warmed through for 15-20 minutes.