You may have seen this dish floating around on Pinterest, but keep reading for the Marentette's how-to!
Start with making the cream sauce. Melt two tablespoons butter in a skillet over medium high heat. Add two tablespoons of flour, whisking until golden and bubbly, about 2-3 minutes.
Slowly whisk two cups of chicken broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
Stir in 3/4 cup sour cream, along with half a teaspoon of: cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.
Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. Tip: be very careful blending hot liquids -- the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.
Feelin' saucy.
For the enchiladas, shred one (or two) rotisserie chickens and set aside.
Next, heat two tablespoons olive oil over medium-high heat in a large skillet. Add sliced onion, poblano and jalapeño, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
Pat yourself on the back, now its time for the fun part.
To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish.
Drizzle the top with avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
Top with additional cheese (not necessary, but strongly suggested) and enjoy!
Slowly whisk two cups of chicken broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
Stir in 3/4 cup sour cream, along with half a teaspoon of: cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.
Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. Tip: be very careful blending hot liquids -- the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.
Feelin' saucy.
For the enchiladas, shred one (or two) rotisserie chickens and set aside.
Next, heat two tablespoons olive oil over medium-high heat in a large skillet. Add sliced onion, poblano and jalapeño, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
Pat yourself on the back, now its time for the fun part.
To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish.
Drizzle the top with avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
Top with additional cheese (not necessary, but strongly suggested) and enjoy!
- 2 tablespoons olive oil
- 1 medium white or yellow onion, peeled and thinly sliced
- 2 poblano peppers, stemmed and thinly sliced
- 1 jalapeño pepper, finely diced (remove seeds for less heat)
- 8-10 6-inch flour tortillas
- 4 cups shredded cooked chicken
- 2-3 cups Monterrey Jack cheese
- optional garnish: fresh cilantro, sour cream, and/or shredded cheese
Avocado Cream Sauce Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- ¾ cup sour cream
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 ripe avocados, peeled and pitted
- ½ cup chopped fresh cilantro
- juice of one lime
To Make Avocado Cream Sauce:
1. Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes.
2. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
3. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids -- the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.
To Make Enchiladas:
1. Preheat the oven to 375 F. Grease a 9 x 13-inch baking dish.
2. In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
3. To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas.
4. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
5. Remove from the oven and serve! You can also garnish with additional cilantro, cheese, and/or sour cream.
these look sooo delicious!!
ReplyDeleteI will be making this soon!
ReplyDelete