Spicy Avocado Chicken Enchiladas

These Chicken Avocado Enchiladas are delicious!  We absolutely loved them!  They have just the right amount of spiciness.

Thank you Lynette for sharing this great recipe with me!

In this picture:  Served with Cilantro Lime Rice (under the Rice tab)

NOTE:  The next time I make this recipe I am going to make an additional 1/2 recipe of sauce and put a spoonful of sauce inside each burrito.

Preheat oven to 375 degrees.

Before starting to cook, have all ingredients prepared ie – chopped, minced, shredded

 

1 medium onion, chopped

In a medium fry pan or sauce pan, saute onions.  Set aside in another bowl.

1 1/2 T. butter

In the same pan, melt butter over medium/high heat.

1 Serrano pepper, minced    NOTE:  If you want it HOT – include the seeds.  If you want it SLIGHTLY SPICY, use 1 Serrano pepper, seeded and minced.  If you want it MILDLY SPICY, only use half of a Serrano pepper, seeded and minced. 

This is a Serrano pepper.  You can find them at most stores.  I always wear gloves when handling peppers because I wear contacts and DO NOT want pepper in my eyes when removing my contacts.

3 garlic cloves, minced

Saute Serrano peppers and garlic for 1 minute.

1  1/2 T.  flour

Stir in flour, constantly stirring – cook 2 minutes.

1 1/2 cup chicken broth, 99% fat free

1  1/2 tsp. cumin

1/4 tsp. salt

1/4 tsp. pepper

Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil.

1  1/2 cups salsa verde

1/3 cup cilantro, chopped

3/4 cup fat free sour cream

Once boiling, whisk in the salsa verde, cilantro and sour cream.

 

Remove from heat.

ENCHILADA ASSEMBLY:

Spray 9 x 13 pan with non-stick spray.

Add 3/4 cup of sauce to the bottom of pan.  (I split this recipe into 3)

8 – 10 flour or wheat tortillas   NOTE:  We used very low calorie wheat tortillas.  They were very good but when using these tortillas again, I will brown them slightly on a comal or other fry pan before filling them.   Healthy wheat tortillas are very thin and can get mushy.

3 cups chopped cooked chicken (about 4 breasts) – roasted chicken works great

8 oz. Monterrey Jack cheese, shredded and divided

3 avocados, peeled and chopped

Lay tortillas out on the counter top.  Divide chicken, 3/4 of the cheese, sauteed onion and avocado evenly to the center of each tortilla.

Roll, placing seam-side down in the dish.

 

Pour remaining sauce over the enchiladas.

Bake 15 – 20 minutes, covered.

Top with remaining cheese.

Bake another 5 minutes to melt the cheese.

 

 

RECIPE SOURCE:  Lynette R.

 

FULL RECIPE WITHOUT PICTURES —

SPICY AVOCADO CHICKEN ENCHILADAS

NOTE:  The next time I make this recipe I am going to make an additional 1/2 recipe of sauce and put a spoonful of sauce inside each burrito.

1 small onion, chopped

1  1/2 T. butter

1 Serrano pepper, minced    NOTE:  If you want it HOT – included the seeds.  If you want it SLIGHTLY SPICY, use 1 Serrano pepper, seeded and minced.  If you want it MILDLY SPICY, only use half of a Serrano pepper, seeded and minced.

3 garlic cloves, minced

1 1/2 T. flour

1 1/2 cup chicken broth, 98% fat free

1 1/2 tsp. cumin

1/4 tsp. salt

1/4 tsp. pepper

1/3 cup cilantro, chopped

1 1/2 cup salsa verde

3/4 cup fat free sour cream

ENCHILADAS:

8 – 10 flour or wheat tortillas   NOTE:  We used very low calorie wheat tortillas.  They were very good but when using these tortillas again, I will brown them slightly on a comal or other fry pan before filling them.   Healthy wheat tortillas are very thin and can get mushy.

3 cups chopped cooked chicken (about 4 breasts)

8 oz. Monterrey Jack cheese, shredded and divided

3 avocados, peeled and chopped

Preheat oven to 375 degrees.

Before starting to cook, have all ingredients prepared as stated above.

In a medium fry pan or sauce pan, saute onions.  Set aside in another bowl.

In the same pan, melt butter over medium/high heat.

Saute Serrano peppers and garlic for 1 minute.

Stir in flour, constantly stirring – cook 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.

Add 3/4 cup of sauce to the bottom of a 9 x 13 pan.

Lay tortillas out on the counter top.  Divide chicken, 3/4 of the cheese, onion and avocado evenly to the center of each tortilla.

Roll, placing seam-side down in the dish.

Pour remaining sauce over the enchiladas.

Bake for 15 minutes or until bubbly.

Top with remaining cheese.

Bake for another 5 minutes. to melt cheese.

Serve immediately.

RECIPE SOURCE:  Lynette R.