I LOVE avocados and I pinned this recipe on Pinterest a few months ago because it sounded so yummy. I made it for my family tonight and I loved that my picky eaters asked for seconds! I didn’t tell them that the secret ingredient was avocados, but I thought it was kind of funny that they raved about how much they loved the “special sauce” because they ordinarily won’t touch anything with avocados. My 5 year old son actually said it was one of the “bestest meals he’s ever had in his life.”
I found the original recipe here, although I modified the ingredients quite a bit to make them easier to make and used ingredients that I thought would be more “family friendly” for my family–> Chicken Enchiladas with avocado cream sauce
Here’s my version:
- 3-4 boneless, skinless chicken breasts
- 1 can cream of mushroom soup
- 1 can green enchilada sauce
- 12 flour tortillas (you could also use corn instead)
- 2 cups shredded cheese
- The Sauce:
- 2 T butter
- 2 T flour
- 2 cups chicken broth
- ¾ cup sour cream
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp pepper
- 2 California avocados (peeled and pitted)
- ½ cup chopped cilantro
- juice of one lime
- 1 cup Herdez green salsa
- Place chicken breasts, cream of mushroom soup and enchilada sauce in a slow cooker and cook on low for 6-8 hours. Shred the chicken and mix it back into the sauce mixture. This is the filling for your enchiladas!
- Fill each tortilla with a spoonful of the chicken and sauce mixture and some cheese, roll, and place in a greased 13X9 baking pan.
- For the sauce:
- Melt the butter in a skillet over medium high heat. Add the flour, and whisk until bubble. Add the broth to the flour mixture and whisk again. Bring to a boil and then reduce heat to low and let simmer for 5 minutes. Stir in the sour cream, salt, garlic powder and pepper, whisking if necessary to remove any lumps.
- Remove from heat and transfer to a blender. Add the avocados, cilantro, lime juice, and Herdez salsa (this is to taste and you may want to add more). Pulse until smooth and well-blended. Since you’re working with hot liquids, the heat will cause them to expand, so make sure you remove the lid occasionally to allow the heat to escape.
- Cover the rolled enchiladas with the sauce, sprinkle cheese over the top, and cook on 350 for 25-30 minutes until the cheese is bubbly.
Looking for more recipe posts? Check out my Menu Planning Monday posts here for meal planning ideas–> Menu Planning Monday