Chicken Enchiladas in Avocado Cilantro Sauce
It’s a real head scratcher when I come across a person who says they don’t enjoy Avocados. I just don’t understand. I can’t comprehend it cuz I LOVE Avocados. It’s a wonderful thing Avocados from Mexico are available year round because going through guacamole withdraws wouldn’t be good. Avocados are a winter fruit and have their peak season from September to May. Perfect timing. I’m not alone on this you know, Chefs and gourmands praise the Mexican Hass Avocado. I sometimes will walk into my kitchen and warm a flour tortilla, slice an avocado open and make myself a Avocado burrito with just a dash of salt….Mmmmm….
Recently I was digging around my bag of tricks in order to submit a recipe to this great contest called “Aguacate Lindo y Querido Recipe Contest” going on RIGHT NOW! You can join too if you have an original Avocado recipe and get it in before May 25th, 2012. Just click here to enter the contest. The Grand Prize is a $500 dollars plus a trip to Houston for a private cooking lesson with Mexico’s spectacular celebrity Chef Aquiles Chavez. Did that spark your interest? Here’s what I made!
Ingredients for Avocado Cilantro Sauce:
2 – jalapenos
2- huerito chile
3 – tomatillos
1/2 – onion (fried)
3 – garlic cloves (fried)
3/4 – cup water
2 – teaspoons salt
1 – teaspoon black pepper
1 – teaspoon vinegar
1 – cup chopped cilantro
2 – Hass Avocados from Mexico
Fill a pot with water halfway and place over a medium high flame. Bring to a boil. Add jalapenos, hueritos, and tomatillos and allow to boil for 20 to 25 minutes or until chiles are soft. Set to the side.
In a small frying pan over a medium flame add oil and allow to get hot. Then add onion and garlic cloves. Fry until golden brown. Set to the side.
In a blender add all ingredients listed for sauce, and blend well. It will be thick, spicy and most importantly Avocado delicious! Set to the side.
What you need for the chicken enchilada:
3/4 – cup vegetable oil
12 – corn tortillas
1 1/2 – cups shredded cooked chicken
1/2 – cup chopped onion
1 – cup queso quesadilla (grated)
Preheat oven to 325 fahrenheit
In a small frying pan over a medium low flame add vegetable oil and allow to get hot. Then add corn tortilla and fry for about 30 seconds on both sides. Remove from oil and add a handful of chicken to the middle, along with a pinch of onion and a small handful of queso quesadilla. Roll tightly and place in a baking dish. Repeat until all tortillas are rolled and ready to be put into the oven. Bake for 30 minutes.
Once they are done. Remove them from the oven and place on plate. Then slowly pour avocado cilantro sauce over the top. Garnish with queso fresco and cilantro. Serve with rice and beans!
