Thursday, October 3, 2013

Spicy Guacamole Chicken Enchiladas

I have so many recipes to post, and I've been such a slacker.

This is a recipe that I can't believe I haven't posted before, because it's a new favorite in our home, and we've eaten it on multiple occasions. Since we had it again last night I made it a point to take a picture so that I could post it...finally! This is another Pinterest inspired recipe, though we tweaked it quite a bit for our needs.

Rotisserie chicken (hand shredded)
2 large avocados
2 Roma tomatoes (diced)
Shredded Mexican cheese (or cheese of choice)
Low carb tortillas (8)
Diced onion
1 cup chicken broth
1 cup salsa verde
1/2 cup sour cream + dollop for guac
Serrano or jalapeño (1 or 2 depending on desired spice level)
Minced garlic
Garlic powder

To make guacamole:
Mash together avocados and dollop of sour cream. Mix in cumin, salt, pepper, garlic powder and diced tomatoes. Add diced jalapeño and cilantro if desired. Set aside for enchilada construction.

To make sauce:
Sauté jalapeño/Serrano pepper and minced garlic (to taste) in medium sauce pan with butter. Whisk in chicken broth and add cumin, salt and pepper. Bring to a boil. Remove from heat and whisk in salsa verde and sour cream. 

Preheat oven to 375. Grease large glass pan. Spread approx 1/3 cup sauce across bottom of pan. 

To construct enchiladas:
Layer guacamole, shredded cheese, onions and chicken on a tortilla. Roll tightly leaving ends open. Place into glass pan. 

After all enchiladas are in the pan (approx 8), pour the rest of the sauce over the top. The open ends will allow the sauce to integrate into the enchilada. Sprinkle more cheese and cilantro over top. Bake 15-20 minutes until bubbly. Serve hot with any left over guacamole on top.

Sakief and I each eat two for a meal and that's more than enough. Delish!

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