Chicken Enchiladas with Avocado Cream Sauce
This chicken enchiladas recipe with avocado cream sauce is a special variation because of the delicate creamy flavor provided by the avocado sauce.
Ideal to vary your cooking menu any day of the week. Your family will thank you for it.
Boil three chicken breasts in a pot with a spoonful of salt for 10 minutes.
Let them cool down to shred the meat off the chicken breasts.
Lightly fry both sides of 12 corn tortillas for 5 seconds. As you fill them with the shredded meat, roll them up and place them side by side on a deep baking tray.
To prepare the sauce, in a pot boil six husk tomatoes and two jalapeño peppers over medium heat until tender.
In a frying pan, warm two tablespoons of cooking oil over medium heat. Add 1/2 onion and three chopped garlic cloves, sauté for a couple of minutes until golden.
Blend the husk tomatoes, the chilies without the stem, the onion, the garlic, three peeled avocados without seeds, the cilantro, salt, pepper, and 3 cups of the water where you boiled the husk tomatoes. Blend until smooth and uniform.
Dip the enchiladas you had prepared in the tray with the sauce and cover them with Monterey Jack cheese slices.
Bake the tray at 350º for 20 minutes until there is a golden layer.
You can serve the enchiladas with refried beans.
This is a delicious variation of the popular chicken enchiladas.
Ingredients per 4 servings
3 chicken breasts
12 corn tortillas
6 washed husk tomatoes
2 jalapeño peppers
2 tablespoons of vegetable oil
3 garlic cloves
1 bunch of cilantro leaves
8 oz sliced Monterey Jack Cheese