| This recipe is liked by 1 person(s). |
|
ENCHILADAS - CHICKEN - Spicy Avocado Chicken Enchiladas :]>
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Yield: serves 4 Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a "medium" Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a "mild" Salsa Verde. ingredients: for the sauce: | |
| 1 tablespoon | butter |
| 1 Serrano pepper, minced | |
| 2 | garlic cloves, minced |
| 1 tbsp | flour |
| 1 cup | chicken stock |
| 1 tsp | cumin |
| 1/4 tsp | salt |
| 1/4 tsp | fresh ground pepper |
| 1/4 cup | chopped cilantro |
| 1 cup | medium salsa verde |
| 1/2 cup | fat free sour cream |
| for the enchiladas: | |
| 3 cups | chopped cooked chicken breasts,, (about 4 breasts) |
| 8 oz | Cabot Monterrey Jack Cheese, shredded & divided |
| 1 small | yellow onion, chopped |
| 3 | avocados, peeled and chopped |
| 8-10 | flour tortillas |
| directions: Preheat oven to 375°F. In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat. Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately. ---------------------------------------------------------------------------------------------------- Spicy Black Beans: | |
| 2 cups (about 1 pound) | dried black beans, picked over, soaked overnight |
| 3 tablespoons | extra-virgin olive oil |
| 1/2 medium | onion, diced |
| 1 | jalapeno pepper, chopped |
| 2 cloves | garlic, chopped |
| 1 | bay leaf |
| Kosher salt | |
| freshly ground black pepper | |
| In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper. ---------------------------------------------------------------------------------------------------- Yellow Rice: | |
| 2 cups | long-grain rice |
| 4 cups | water |
| 2 cloves | garlic, smashed |
| 1 tablespoon | turmeric |
| 1 teaspoon | kosher salt |
| 1 | bay leaf |
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.