Wednesday, March 13, 2013

Salsa Verde Enchiladas with Avocado Cream Sauce

 I have been seeing lots of pins for Avocado Cream Sauce Enchiladas and they all look amazing.  I had a jar of salsa Verde on hand so I created my own version and they were absolutely divine.  The cream sauce was amazing and would be fantastic as a dip on its own.  Everyone loved them and I will be making this again for sure!

  • 6-10 tortillas, ( I used 6 medium flour tortillas)
  • 2 cups monterey jack cheese, shredded
  • 1 lb chicken thighs
  • 1 16 oz jar salsa verde
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 large avocado
  • 1/2 cup cilantro. sliced
  • 1/8 teaspoon cumin
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
Directions:  Place chicken and 3/4 can salsa in lightly greased crockpot, cook on high for about 4 hours and shred.  Preheat oven to 350 degrees.  In a medium sauce pan melt butter over medium/high heat and add flour forming a roux.  Stir in chicken broth and bring to a boil.  Remove from heat and add sour cream, cumin, garlic powder, and cayenne.  Add avocado, cilantro, remaining salsa, and cream sauce into a food processor and blend until creamy.  Pour enough cream sauce to coat the bottom of a lightly greased 9x13 pan.  Spoon about 1/4 cup chicken into each tortilla and sprinkle with a little cheese, roll up and place in baking dish.  Cover enchiladas with cream sauce,  top with remaining cheese and bake for 30 minutes.

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