Chicken and Avocado Enchiladas

I am not a huge fan of enchiladas, they are okay, but I would probably prefer anything else on a TexMex menu.  Except for tamales...hate tamales.  Anyhow, if I were to have a dream enchilada, these would be it.  Once I made the deluxe tomatillo sauce, I knew I needed to try it on enchiladas.  And I needed them to be enchiladas that I would actually enjoy.  I came up with this on my own and I was really pleased with the result.  C wasn't as thrilled, his plate was cleaned, but he thought the tortillas were too soggy.  This could easily be corrected by using corn tortillas, but I much prefer flour.

Chicken and Avocado Enchiladas

½ teaspoon garlic powder
1 teaspoon cumin
½ jalapeno, minced
juice from ½ lime
1 large chicken breast, cooked and shredded
½ cup shredded Colby jack cheese
1 avocado, pitted and diced

1 cup deluxe tomatillo sauce, recipe follows
6 flour tortillas
¼ cup shredded Colby jack cheese

Preheat the oven to 350 degrees. Line an oven proof dish with 2 tablespoons of the deluxe tomatillo sauce. In a medium bowl, combine the garlic powder, cumin, jalapeno, lime juice, chicken and ½ cup of the cheese. Stir well to combine. Add the avocado and toss gently to combine. Microwave the tortillas for ~30 seconds to soften. Fill each tortilla with the chicken mixture, roll each up and place seam side down in the prepared dish. After all the tortillas have been rolled, pour the remaining tomatillo sauce over top. Top with ¼ cup cheese. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 15 minutes more. Serve.

Deluxe Tomatillo Sauce

1 can (28 ounces) tomatillos, drained
1 cup chicken broth
1 teaspoon cumin
1 teaspoon fresh lime juice
2 tablespoons cilantro, minced
1 clove garlic, minced
½ jalapeno, minced
¼ teaspoon salt
¼ teaspoon sugar
1 cup sour cream

In a saucepan, combine tomatillos, broth, cumin, lime juice, cilantro, garlic, jalapeno, salt and sugar. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat. Puree until smooth with an immersion blender. Return to heat, stir in the sour cream and cook 3 minutes more until heated through.

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Chicken Enchiladas

I made a creamy chicken enchiladas awhile back for my Bunco group and they were a big success. I decided to stock my freezer with traditonal chicken enchiladas for while my parents are here watching Miss F while we take in the sights and food of Italy. Of course, I had to make a pan for us to have straight away. These were another great use of the Crockpot Chicken Soft Tacos recipe, which I still cannot get enough of.

Chicken Enchiladas with Red Sauce

Enchilada sauce:
2 tbsp canola oil
2 tbsp flour
2 tbsp chili powder
1 tsp ground cumin
14 oz can chicken broth
8 oz can tomato sauce
1 tsp salt
¼ tsp garlic powder

3 cups enchilada sauce (above)
1 recipe Crockpot Chicken Tacos
2 cups shredded Colby Jack cheese
16 six-inch corn tortillas

Heat oil in saucepan; stir in flour and chili powder, cook for 1 minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes.

Add ½ cup cheese and ½ cup enchilada sauce with the shredded chicken. Stir to combine. Microwave the tortillas, 15 to 20 seconds, until soft.

Spread 3 to 4 tablespoons of the enchilada sauce in bottom of a 9x13 glass dish. Fill each tortilla with 2 spoonfuls of chicken mixture and roll up. Place seam side down in dish, side by side. Pour remaining sauce over, top with remaining cheeses and bake at 350 degrees F until bubbling- 15-20 minutes. Garnish with sour cream, green onions, and cilantro.

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Enchiladas and Mexican Rice

I am making enchiladas for my Bunco group tomorrow night, but made enough for tonight's dinner as well. The recipe is really flavorful and pretty easy to prepare, it's always great when you can make things in advance. Everything for tomorrow night is ready, even the three cups worth of lime juice for the margaritas. Thank goodness I have a juicer! I also made homemade salsa, the recipe is supposed to mock Pappasito's, but it isn't quite it. I will post that tomorrow.






Chicken Enchiladas with Tomatillo Cream Sauce

3 c. chopped cooked chicken
1 (8oz) pkg cream cheese, softened
1 (8oz) container sour cream
1 c. mont. jack cheese, shredded
1 onion, chopped
1/4 c. chopped cilantro
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground black pepper
24 (6 in.) corn tortillas
1 c. colby jack, shredded
sliced green onions

Preheat oven to 350. Lightly grease 2 13x9x2 baking dishes. In a large bowl, combine chicken and next 8 ingredients. Microwave tortillas for 45 seconds in batches of 8. Spoon 2 tbsps of mixture down the center of each tortilla, fold around filling and place, seam side down, in prepared baking dishes.

Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkly with shredded cheese. Bake 35-40 minutes or until hot and bubbly. Garnish with sliced green onions.

Tomatillo Cream Sauce

1 (28oz) can tomatillos, drained
1 (14.5oz) can chicken broth
1 jalapeno, chopped
2 tsps cumin
2 tsps chili powder
1/2 tsp salt
1 c. heavy whipping cream

In a large skillet, combine tomatillos, broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer 20 minutes. Remove from heat and blend mixture until smooth (I just leave it on the stove and use my immersion blender). Stir in cream and cook 2 minutes on low to thicken.

Mexican Rice

1 cup rice
1 tablespoon olive oil
1/4 cup onion, minced
1/3 cup carrot, diced
1 clove garlic, minced
1/3 cup frozen corn kernels
1/3 cup frozen peas
1/4 cup tomato sauce

Prepare rice with 2 cups water per package directions. Heat oil in a large saute pan over medium high heat. Add onions and carrots, saute until tender, about 5 to 10 minutes. Add garlic, saute until fragrant, about 30 seconds. Add corn and peas, saute for 3 to 5 minutes. Add rice and tomato sauce to pan, stir to combine. Serve.

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