One of my favorite things to do is cook for other people. I love throwing things together and preparing a delicious meal that people will enjoy. Not only do I get to de-stress while cooking, but I also get to fill someone's belly with yummy food. Sounds like a win-win situation to me.
J and I got so very lucky in the friends department; we truly have the most incredible, loving people in our lives, and we are eternally grateful. Their house is the closest I'll ever get to living in a real life episode of "F.R.I.E.N.D.S", and I wouldn't have it any other way. (Shout out to Blake, Q, Vinnie, Jena, Daniel, Taylor, and Tiff, for being the coolest cats around). J and I decided to cook for the house, and knew exactly what we would make right off the bat. When J and I were in Arizona a couple months ago, my best friend Gina shared a delicious recipe for chicken and avocado enchiladas that we all cooked together. To this day, they are still the best enchiladas I've ever tasted. I called up Gina and she sent me over the recipe for all to enjoy. (Thanks again, G!)
Proceed with caution....these are to die for!
Prep Time: 20 minutes
Baking Time: 15 minutes
Feeds 4 (We doubled the recipe using two baking pans to feed 7 and had leftovers)
Sauce-
1 tbsp. butter
2 tbsp minced garlic
1 tbsp flour
1 cup chicken stock
¼ tsp salt
¼ tsp. pepper
1 cup medium salsa verde
½ cup sour cream
Enchiladas-
4 cups shredded chicken breast
2 cups shredded cheese
3 avocados, cubed
8 flour tortillas
1 tbsp lemon juice
1 tbsp lime juice
1/4 tsp salt
How to Make Chicken & Avocado Enchiladas:
1. Preheat the oven to 375 degrees.
2. Saute garlic and butter together until butter is liquid.
3. Add flour, while stirring for a minute to thin it.
4. Add in broth, salt, and pepper. Bring pan to a simmer for one minute.
5. Take mix off heat and add in sour cream and salsa.
6. Pour sauce into the bottom of a 9 x 13 baking dish. Make sure it takes up the entire bottom so that no glass is visible from the top.
7. In a bowl, toss the shredded chicken with lemon juice, lime juice, and salt.
8. Add shredded chicken, cheese, and avocado (you can split the portions however you'd like) to each tortilla. Roll the tortillas and place them side by side in the pan.
9. Pour and spread remaining sauce on top of the tray. Top with remaining cheese. (Or sneak some new cheese from the bag...here's your chance!)
10. Bake, uncovered, for 15 minutes. Enjoy!
J and I got so very lucky in the friends department; we truly have the most incredible, loving people in our lives, and we are eternally grateful. Their house is the closest I'll ever get to living in a real life episode of "F.R.I.E.N.D.S", and I wouldn't have it any other way. (Shout out to Blake, Q, Vinnie, Jena, Daniel, Taylor, and Tiff, for being the coolest cats around). J and I decided to cook for the house, and knew exactly what we would make right off the bat. When J and I were in Arizona a couple months ago, my best friend Gina shared a delicious recipe for chicken and avocado enchiladas that we all cooked together. To this day, they are still the best enchiladas I've ever tasted. I called up Gina and she sent me over the recipe for all to enjoy. (Thanks again, G!)
Proceed with caution....these are to die for!
Prep Time: 20 minutes
Baking Time: 15 minutes
Feeds 4 (We doubled the recipe using two baking pans to feed 7 and had leftovers)
Sauce-
1 tbsp. butter
2 tbsp minced garlic
1 tbsp flour
1 cup chicken stock
¼ tsp salt
¼ tsp. pepper
1 cup medium salsa verde
½ cup sour cream
Enchiladas-
4 cups shredded chicken breast
2 cups shredded cheese
3 avocados, cubed
8 flour tortillas
1 tbsp lemon juice
1 tbsp lime juice
1/4 tsp salt
How to Make Chicken & Avocado Enchiladas:
1. Preheat the oven to 375 degrees.
2. Saute garlic and butter together until butter is liquid.
3. Add flour, while stirring for a minute to thin it.
4. Add in broth, salt, and pepper. Bring pan to a simmer for one minute.
5. Take mix off heat and add in sour cream and salsa.
6. Pour sauce into the bottom of a 9 x 13 baking dish. Make sure it takes up the entire bottom so that no glass is visible from the top.
7. In a bowl, toss the shredded chicken with lemon juice, lime juice, and salt.
8. Add shredded chicken, cheese, and avocado (you can split the portions however you'd like) to each tortilla. Roll the tortillas and place them side by side in the pan.
9. Pour and spread remaining sauce on top of the tray. Top with remaining cheese. (Or sneak some new cheese from the bag...here's your chance!)
10. Bake, uncovered, for 15 minutes. Enjoy!
We added some homemade pico de gallo and chips on the side to spice up our Mexican feast. Don't be deceived by the looks of the enchiladas...they are unbelievably filling. The boys could only eat two and the girls topped out at one. Overall, these were a big hit, and I can't wait to make these again.
What kinds of enchiladas do you like?
With a fully stuffed belly,
Natasha
What kinds of enchiladas do you like?
With a fully stuffed belly,
Natasha