I’m always looking for ways to incorporate more healthy foods into my diet. Avocados are known for their good monounsaturated fats, and they have many other vitamins and minerals. This recipe uses avocados to create a delicious, creamy sauce. If you’re not accustomed to working with avocados, check out our Tips for Cooking with Avocado.
Now, don’t these look delicious! Dig in and enjoy these creamy Mexican treats while getting all the healthy goodness of avocados. I should warn you, this isn’t a super-simple, whip-it-up-in-10-minutes kind of dish, but it’s well worth the effort!
Green Citrus Chicken Enchiladas
Prep Time: 30 minutes
Cook Time: 15 minutes
12 oz. Chicken Breast, marinated in Mexican Citrus Marinade
4 Fresh Tortillas (check out our recipe for homemade)
Monterey Jack Cheese, shredded
Fresh Cilantro, coarsely chopped
Green Avocado Sauce
1 tbsp. Butter
1 tbsp. Flour
1 c. Chicken Broth
6 tbsp. Fat-free Greek Yogurt
1/4 tsp. Cumin
1/4 tsp. Garlic Powder
1/4 tsp. Salt
1/8 tsp. Pepper
1 Avocado, peeled and pitted
1/4 c. Coarsely-chopped Cilantro
1 tbsp. Lime Juice
1. Melt butter in skillet over medium heat. Then add the flour, whisking for 2-3 minutes until golden and bubbly.
2. Slowly whisk in the broth. Tip: Adding a little broth at a time, whisking til smooth with each addition, will help you avoid a lumpy sauce. Bring to a boil then reduce heat and simmer 5 minutes.
3. Add Greek yogurt, garlic powder, cumin, salt, and pepper to the skillet. Remove from heat and whisk until smooth.
4. Put cilantro, avocado, and lime juice in the blender. Pour sauce into blender then puree until smooth.
Note: This sauce can be made ahead of time and refrigerated until needed.
5. While the sauce cools, cook your chicken. Season both sides with salt, pepper, and chipotle powder. I like to use a grill pan, but cook it however you prefer. Allow to rest 5 minutes to seal in those tasty juices! Then cube.
6. While the chicken is resting, cook your tortillas. Homemade Flour Tortillas definitely have the best flavor. If you’re going to make your own, make them medium-sized (see Step 3 in our recipe). If you don’t want to make your own, the raw tortillas you can buy at the store are the best alternative. They’re usually in the refrigerated section near the Mexican cheese. They taste so much better than precooked tortillas, and they only take about a minute each to cook!
7. Now it’s time to assemble your enchiladas. Put some avocado sauce down the center of each tortilla then top with chicken, cheese, and cilantro. The sauce is already creamy, so you don’t need a lot of cheese. It functions mostly to help hold the enchiladas together. Roll up your tortillas and place, seam side down, in a baking dish.
8. Spread more avocado sauce over the top of your enchiladas. Then sprinkle with a little more cheese (again, you don’t need a lot). Cover dish with aluminum foil and bake 15 minutes at 375° F. The cheese should be melted and the sauce may be starting to lightly brown in places.
Note: You’ll likely have some avocado sauce leftover when you’re done. This can be kept in the refrigerator 1-2 weeks and works great in place of sour cream in tacos or as a dip for quesadillas.
Now you’re ready to enjoy the creamy goodness of these Green Citrus Chicken Enchiladas! Make it a meal by serving with Mexican Roasted Corn Salad or one of our other Mexican flavored Veggies and Sides.