When our friend Penny shared this recipe we knew we had to make this dish.
Sour cream, avocado, chicken and cheese can only mean one thing – we’re having seconds.
❤ I like the tasty heat of jalapeño combined with the creamy sour cream sauce. If you’re a little heat-shy you can omit the jalapeño.
❤ We found our Mexican cheese mixture at our neighborhood HEB which was a blend of Monterey Jack, Cheddar, Asadero and Quesadilla Cheeses. You can substitute your favorite cheese – Pepper Jack would work well.
❤ Great sidekicks for this dish can include my spicy stuffed cornbread, chicken tortilla soup or a fresh garden salad.
For The Sauce:
1 Tablespoon | Unsalted Butter (I suggest Falfurrias)
1 | Jalapeño, Chopped With Or Without Seeds (optional)
1 Clove | Garlic, Minced
1 Tablespoon | Flour
1 Cup | Chicken Stock
2 Teaspoons | Cumin
¼ Teaspoon | Salt
½ Teaspoon | Fresh Cracked Black Pepper
½ Cup | Cilantro, Chopped
1 Cup | Your Favorite Salsa Verde (we used Trader Joe’s Salsa Verde)
½ Cup | Sour Cream
For The Enchiladas:
4 Cups | Rotisserie Chicken Breast, Shredded
4 Cups | Mexican Blend Cheese, Shredded And Divided Into Two 2-Cup Piles
3 | Avocados, Peeled And Chopped
8 | Flour Tortillas
1. Make The Sauce: In a medium sauce pan over medium-high heat sauté the garlic and jalapeño in butter for about 1 minute. Stir in the flour and cook for two minutes. Add the stock, cumin, salt, pepper and stir until everything comes to a boil. Remove the sauce from the heat and add the sour cream and cilantro; combine well and set aside.
2. Prep Your Baking Dish: Coat the bottom of a 9″ x 13″ baking dish with nonstick spray. Pour ½ cup of your sour cream sauce and spread it to evenly coat the bottom of the dish. Preheat oven to 375°F.
3. Make Your Enchiladas: [Note: For this step only work from 2 cups of cheese for your enchilada filling so you will have 2 cups to sprinkle on top.] Top a tortilla with the chicken, cheese, avocado and a spoonful of the sour cream sauce. Roll up the enchilada and place it seam side down in your baking dish. Repeat this process until all your enchiladas are made. If you have any extra chicken or avocado no worries – you can sprinkle this on top of your enchiladas. Pour the remaining sauce on top of the enchiladas, cover with the last 2 cups of the Mexican cheese mixture.
4. Bake Away: Place in your preheated oven and bake for 20-25 minutes until the cheese is bubbly-gooey. Remove from oven and let rest a few minutes. You can garnish with a little more chopped cilantro or chopped avocado.
Hope you enjoy this dish!
~ Joe Paul Reider
Home Style Austin Founder
Keller Williams Realty, Inc.
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