Avocado Chicken Enchiladas
They have a homemade sauce cooked right into them. These enchiladas are delicious and a must-try!
They have a homemade sauce cooked right into them. These enchiladas are delicious and a must-try!
- 1/4 teaspoon salt
- 1 tablespoon butter
- 3 garlic cloves minced
- ingredients for the enchilada sauce
- 1 tbsp flour
- 1 cup chicken stock â - (you could use vegetable stock)
- 2 teaspoons of cumin
- 1/4 teaspoon fresh ground pepper
- 1/2 cup chopped cilantro
- 1 cup mild or medium salsa verde (depending on how hot y
- 1/2 cup fat free sour cream
- ingredients for the enchiladas
- 3-4 cups cooked chicken breasts chopped or shredded
- 2 cups shredded mexican blend cheese
- 3 avocados, peeled and chopped
- 8 flour tortillas
- Carbohydrate 321.347335323156 g
- Cholesterol 317.908953329081 mg
- Fat 142.466947557332 g
- Fiber 17.722593632334 g
- Protein 116.459525415449 g
- Saturated Fat 73.5449537688766 g
- Serving Size 1 1 Recipe (972g)
- Sodium 5445.29656102625 mg
- Sugar 303.624741690822 g
- Trans Fat 7.51279750259567 g
- Calories 3048 calories
Step-by-step
- Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium - High Heat. Stir in flour let it cook for about 2 more minutes.
- Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
- Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
- Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
- Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.
The Evolution of Enchiladas
Rolled tortillas dipped in chili-based sauces trace their roots back to Mayan traditions in the Valley of Mexico, where indigenous peoples wrapped maize around small fish or hard-boiled eggs before Spanish chroniclers documented the practice. Modern iterations shifted toward stuffed preparations as European dairy and poultry arrived, merging native corn and pepper foundations with shredded meats and melted cheeses. Embracing this culinary evolution requires understanding how native crops and introduced ingredients interact inside a hot oven.
Mastering the Stovetop Sauce Base
Building flavor starts by cooking minced garlic in melted butter over medium-high heat for precisely one minute to release allicin compounds without scorching the delicate sugars. Whisking flour directly into this fat creates a roux that thickens the chicken stock and cumin blend when brought to a gentle simmer. Incorporating fat-free sour cream and salsa verde off the heat prevents curdling, yielding a smooth emulsion that coats the bottom of a 9x13 inch baking dish entirely.
Texture and Thermal Stability
Raw avocado cubes provide a buttery contrast to cooked chicken breast, though high oven temperatures soften their flesh considerably during the twenty-minute bake at 375 degrees Fahrenheit. As the Mexican blend cheese bubbles on top, wrapping individual portions tightly in aluminum foil allows for safe freezing and straightforward reheating later without destroying the delicate moisture balance of the flour tortillas.
