Chicken Enchiladas
The ultimate comfort food, Chicken Enchiladas are creamy, cheesy, and packed with flavor. This easy weeknight dinner will satisfy your cravings and bring joy to your table. Try them tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Blender
- Food Processor
- Oven
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
- 2 cups Chicken Broth
- 3/4 cups Sour Cream
- 1/2 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Pepper
- 2 California Avocados peeled and pitted
- 1/2 cup Fresh Cilantro chopped
- 1 Lime Juice juice of one lime
- 2 tablespoons Olive Oil
- 1 medium Onion peeled and thinly sliced
- 2 Poblano Peppers stemmed and thinly sliced
- 1 Jalapeño Pepper finely diced
- 8-10 pieces Flour Tortillas
- 4 cups Shredded Cooked Chicken (rotisserie works best)
- 2-3 cups Monterrey Jack Cheese
- Fresh Cilantro
- Red Onion chopped
- Feta Cheese
Instructions
- Start by melting the butter in a skillet over medium-high heat. You’ll want it to be hot enough that it bubbles lightly. After that, sprinkle in the flour and whisk continuously for about 2 to 3 minutes until golden and bubbly. This creates a roux that will thicken your sauce beautifully.
- Now, slowly whisk in the chicken broth, bringing it to a boil. Once it’s bubbling, reduce the heat to medium-low and let it simmer for around 5 minutes. You should see it thicken nicely, turning into a creamy base.
- Next, stir in the sour cream, cumin, salt, garlic powder, and pepper. Make sure to whisk carefully to remove any lumps that might form. Once it’s all combined, take it off the heat.
- Transfer this mixture into a blender or food processor. As it cools slightly, add the avocados, cilantro, and lime juice. Pulse until smooth and well-blended. Be cautious with hot liquids in the blender; you may need to remove the lid occasionally to let the steam escape.
- Now, preheat your oven to 350°F. In a large skillet, heat the olive oil over medium-high heat. Add the onion, poblano peppers, and the jalapeño pepper. Sauté for about 5 to 6 minutes until the onions are cooked and translucent. This will enhance their sweetness and flavor.
- To assemble the enchiladas, lay a tortilla flat on a surface. Spread a generous tablespoon or two of the avocado sauce down the center. Layer some of the sautéed vegetables, followed by the shredded chicken and a sprinkle of cheese. Carefully roll the tortilla, placing it seam-side down in a baking dish.
- Continue with the remaining tortillas, repeating the process until all are filled and placed in the dish. Once assembled, drizzle the top with half of the remaining avocado cream sauce. This will keep the tortillas moist while baking.
- Cover your dish with foil and bake it in the preheated oven for about 20 minutes. They should be heated through and starting to harden slightly at the edges.
- Finally, remove the enchiladas from the oven. Garnish with extra cilantro, cheese, and sour cream if desired. Serve hot and enjoy every delicious bite of your Chicken Enchiladas!
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
- Tip 2: You can freeze assembled enchiladas before baking.
- Tip 3: Serve with seasoned black beans for a hearty addition.
- Tip 4: A crisp salad with lime vinaigrette adds freshness.
- Tip 5: A dollop of sour cream on top adds creaminess and tang.