This
recipe required some tweaking. After serving these for dinner I discovered that
a few more changes are in order but the recipe as it follows below is pretty
good. Any changes I make in the future will be updated.
I
used some of my dad’s hot peppers from his garden instead of the Serrano chili
but with the flavors in the salsa verde I couldn’t taste the extra peppers. So
in the recipe below I omitted the Serrano chili all together. Go for a spicier
salsa verde and it should all even out. I also omitted the salt that was in the
original recipe. The enchiladas were a bit on the salty side so hopefully
omitting the salt will make a difference. The original recipe called for one
small yellow onion but 15-20 minutes isn’t really enough time to cook onions
when they are inside of tortillas. I minced four green onions and used those
instead. If you really want a regular onion I would suggest sautéing the onion
before adding it to the chicken mixture. I also used two avocados instead of
three. Three seemed a little excessive to me.
Even
with the prep that is needed for these enchiladas they came together rather
quickly. I’m always very pleased when a recipe comes together easily and when
it’s tasty. The chicken mixture as it stands filled all 10 tortillas perfectly.
One enchilada was a perfect serving for both husband and me. Pairing these with
a side of beans and a salad would make a perfect meal.
Enjoy!
2 garlic cloves, minced
1 T. flour
1 cup chicken stock
1 tsp. cumin
¼ tsp. fresh ground pepper
¼ cup chopped cilantro
1 cup medium salsa verde
½ cup sour cream
3 cups chicken breasts, cooked and chopped
8 oz. Monterrey Jack, shredded
4 green onions, minced
2 avocados, peeled and chopped
10 flour tortillas
Preheat
oven to 375°F.
In
a medium sauce pan, melt butter over medium-high heat. Sauté garlic until
golden, about one minute. Stir in flour, constantly stirring, and cook for one
minute. Whisk in the chicken broth, cumin and pepper. Bring sauce to a low boil
then whisk in the sour cream, salsa verde and cilantro. Remove from heat.
Spray
a 9×13 baking dish with cooking spray. Add ¾ cup sauce to the bottom of the baking
dish. In a medium bowl gently mix together chicken, 1 ½ cups Monterrey Jack, green
onion and avocado. Using a heaping ¼ measuring cup place chicken mixture in the
center of each tortilla and roll. Place each enchilada seam-side down in the
dish. Pour the remaining sauce over the enchiladas. Top with remaining cheese
and bake for 15-20 minutes or until bubbling. Serve immediately.
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