Chicken & Avocado Enchiladas

So.... I had a chance to use my Emergency Car Kit yesterday. During my softball game, our catcher got hit in the nose with a foul ball. Gushed blood. Eventually it stopped, so hopefully it's not broken. She had a good bump on it later. While she was laying on the bench (her husband plays too, so they didn't leave right away - he asked her first), I asked if she had taken any ibuprofen, since I knew she'd need it for the pain once the shock wore off. And I had some in my car! Sometimes I keep some in my purse, but with all the switching around of purses I do, I don't always transfer that into my purse.

If you start following me on Pinterest, please let me know so I can follow you back. I try to follow people back, but I don't always keep up and I want to make sure if you're reading my blog, I follow you back.

On with the food.

Pinspiration: http://pinterest.com/pin/185210603398433627/

I was pretty excited about this. I had purchased a rotisserie chicken at the store, which I am now a huge fan of because it's much easier than cooking chicken breasts and shredding them.

And I really like avocados. Like... love them. The creaminess, the flavor.

And enchiladas. I think I mentioned that before.

I bought avocados and after a week, dug through my Food board to find one of the avocado enchilada recipes I could make. Found it.

No in progress pics.

I did half the recipe, because I didn't want to use up all of my tortillas. I only had about 3/4 cup of chicken broth, so the sauce was more of a spread. I would make just the cream sauce as a spread and put it on sandwiches. That was delicious.

I did smother them with salsa and light sour cream.

Inside.

Smothered with salsa and sour cream.

You can see the avocado and cilantro inside.

Avocado Cream Sauce:
1 T butter
1 T flour
1 c chicken broth (I only used 3/4 c and it was fine, but for a "saucier" sauce, use the full cup)
3/8 c sour cream (I used light)
1/4 t cumin
1/4  salt
1/4 t garlic powder
1/8 t pepper
1 avocados, peeled and pitted
1/4 cup chopped fresh cilantro
juice of 1/2 lime

1. Melt the butter in a skillet over medium high heat.
2. Add the flour, whisking until golden and bubbly, about 2-3 minutes.
3. Slowly whisk the broth into the flour mixture.
4. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
6. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.
7. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids -- the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.)
8. Season with additional salt or pepper if needed.

Enchiladas:
1 T olive oil
1/2 c green onions, chopped
1/2 jalapeno pepper, finely diced (remove seeds for less heat)
4-5 (6-inch) flour tortillas
2 c shredded cooked chicken (I used rotisserie)
1.5 c Monterrey Jack cheese (I used 4 Cheese Mexican)
opt: 1 poblano peppers, stemmed and thinly sliced (I didn't have this, so you may want to include this)
optional garnish: fresh cilantro, sour cream, and/or shredded cheese

1. Prepare the "Avocado Cream Sauce" as listed below. Preheat the oven to 375. Grease a 9x9-inch baking dish (or 8x8).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and peppers. Saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
3. Place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas.
4. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil.
5. Bake for about 20 minutes, or until tortillas are heated through and begin to harden.
6. Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.

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Review:

They were blander than I was hoping for. Probably because I didn't have a poblano pepper. I probably could have added in the whole jalapeno to make up for it, but I didn't. The original recipe called for a white yellow onions, which I don't care for, but this probably would have increased the flavor. I may make them again if I want to experiment with the flavor.