10 September 2013

Avacado cream and enchiladas suiza recipe

Recently  I have been trying to have dinners ready every night, and have been planning a dinner list for two weeks! It's not that I don't cook, it's just that we eat out more than we would should and we get tired of it . Know what I mean? It's also expensive, and we would rather spend our money on other things. ( like a savings account ;) So I started with a goal to go to the store once every two weeks get everything we need and have a dinner planned for every night! So what better way to start than trying out all those recipes you have pinned on Pinterest? Besides that my sweet sis and her man always need some good recipes, so here you guys go!

We just tried this enchilada dish, and it was a huge hit! Everyone loved it, and Jeremy was still talking about how much he liked it the next day! It was really pretty easy too! Just throw your ingredients in the blend and pour over your chicken! I made some spanish rice to go along with it. Easy peasy! We loved it!

4 cups cooked and skinned shredded chicken meat (about 1 store-bought rotisserie chicken)
2 4-ounce cans diced Fire Roasted Hatch Chiles
½ medium white onion, diced
2 cups whipping cream
1 cup chicken broth
2 Avocados from Mexico
1 cup fresh cilantro, stems and leaves
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon kosher salt, divided
Juice of one lime
2 ½ - 3 cups shredded Mexican blend cheese (or just Monterey Jack if you prefer)
8-10 7”-8” flour tortillas
1/4 cup chopped green onion

Preheat oven to 350 degrees.
To prepare the sauce: Mix whipping cream, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic salt, lime juice and ½ teaspoon kosher salt in a blender and mix well to combine. Season with more salt if needed.
In a large bowl mix together chicken, chiles and onion. Add half of the avocado cream and stir to mix well. Add more salt if needed (this will depend on how salty your rotisserie chicken is.)
Prepare a 9 X 12 baking dish by giving it a light coat of cooking spray and ¼ cup of avocado cream spread evenly on bottom of baking dish.
To assemble enchiladas: Place about 1/3 cup chicken mixture along bottom third of tortilla and top with ¼ cup of shredded cheese. Carefully roll tortilla and place it seam side down in the baking dish. Repeat placing tortillas side by side until you've run out of space. Pour avocado cream evenly over the tortillas and spread 1 cup cheese on top.
Cover with foil and bake for 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned.
Garnish with chopped green onion, cotija cheese, additional avocado, cilantro leaves and salsa or fresh tomatoes.

You can also find the recipe and other good ones in my pinterest account labeled Get in my belly.
Thanks so much for reading!

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