Tried a new recipe last week and it was delicious. Of course I tried taking a picture but it didn’t look nearly as appetizing as it really was so I’m not including it. (I went back to the original blog and she took her picture before she cooked it, looks much nicer this way!)

Spicy Avocado Chicken Enchiladas (from here)

Recipe Note: I would recommend increasing the sauce recipe. Perhaps an additional half batch. It is by far the best part of the enchilada and when I made it I would’ve liked a little more. Steve even suggested pouring a little sauce on the top after you cook it so it doesn’t soak in. Just some thoughts. You make it and figure out how you would like to change it!


For the sauce:

1 tablespoon butter

1 Serrano/jalapeno pepper, minced (depending on how much heat you like)

2 garlic cloves, minced

1 tbsp flour

1 cup chicken stock

1 tsp cumin

1/4 tsp salt

1/4 tsp fresh ground pepper

1/4 cup chopped cilantro

1 cup medium salsa verde

1/2 cup fat free sour cream

for the enchiladas:

3 cups chopped cooked chicken breasts (about 4 breasts)

8 oz Cabot Monterrey Jack Cheese, shredded & divided

1 small yellow onion, chopped

3 avocados, peeled and chopped

8-10 flour tortillas

Preheat oven to 375°F.

In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 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.

Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.