Avocado Cream and Chicken Suiza Enchiladas
Recipe
Ingredients:
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
2½ – 3 cups shredded Mexican blend cheese, or just Monterey Jack if preferred
8-10 (7”-8”) flour tortillas
¼ cup chopped green onion
Directions:
Preheat oven to 350°F (175°C).
To prepare the sauce: In a blender, combine whipping cream, chicken broth, avocados, cilantro, cumin, garlic salt, lime juice, and ½ teaspoon kosher salt; blend until smooth. Adjust seasoning with more salt if necessary.
In a large bowl, mix together the chicken, chiles, and onion. Stir in half of the avocado cream. Season with additional salt if needed.
Prepare a 9×12-inch baking dish with a light coating of cooking spray and spread ¼ cup of the avocado cream evenly on the bottom.
To assemble the enchiladas: Place about ⅓ cup of the chicken mixture on the bottom third of each tortilla, top with ¼ cup shredded cheese. Roll tightly and place seam side down in the prepared baking dish. Repeat until the dish is full.
Pour remaining avocado cream over the enchiladas. Spread 1 cup of cheese on top.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the enchiladas are cooked through and the cheese is lightly browned.
Garnish with green onions, cotija cheese, extra avocado slices, cilantro leaves, and your choice of salsa or fresh tomatoes.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Kcal: 450 per serving
Servings: 4-6