Spicy Avocado Chicken EnchiladasPosted by TheCraftyCollab on Aug 16, 2012 in Main Dishes, Recipes | 0 comments
Mexican food, check. Avocado, check. What’s not enticing about Spicy Avocado Chicken Enchiladas? The Novice Chef shares her Cinco de Mayo recipe featuring that green goodie, avocado, chicken and salsa verde.
Please click here to visit The Novice Chef and see the recipe that we followed!
Reviewer #1 – Sheri
Mission: When I first saw this Pinned on Pinterest all I could say was YUM, YUM, YUM!
Not only am I an avocado lover but I love making enchiladas for my husband and I. I had never seen a recipe like this before. No traditional red enchilada sauce? I immediately struck the Pin and went to the site, The Novice Chef.
Seeing I recently got my husband to start eating avocados I was excited to share this with him. I even called my parents and suggested I go on over and make them for us all.
I started with making the sauce. It’s pretty simple. Butter, garlic, serrano pepper (which I had to substitute with cubanelle), chicken stock, cumin, cilantro, and sour cream. Adding the sour cream to hot chicken stock kind of turned my stomach a bit but all the ingredients coming together smelled amazing.
After finishing the sauce I started my enchilada assembly line and stuffed and rolled those babies.
I poured the remaining sauce over the enchiladas and hoped for the best. After all I was feeding my parents…my dad can be quite the critic when it comes to new things.
Tips & Tricks Learned:
I baked the chicken breasts ahead of time and let them cool a bit. No need to burn the fingers.
Super yummy and filling. Not too difficult to do.
I’m not a fan of cilantro. It wasn’t over powering, but I would leave it out next time.
These were delicious, but I have a few suggestions. When I make “my” enchiladas I always add black beans. They add to the flavor and texture. So I would definitely add them the next time I make this recipe.
A suggestion from my husband and my father: hot sauce! They added a little bit of hot sauce and said it “blended the flavors together.” Just the right kick.
I was glad everyone enjoyed them. I will never again use enchilada sauce out of a can.
Reviewer #2 – Sarah
Mission: To try out a new recipe on my family that sounded quick, easy and delicious! We LOVE Mexican food, so was really hoping for a delicious meal that I can make again.
With this recipe, I changed just a few of the key ingredients based on what I already had on-hand and wanted to tame the heat a bit since we have two young kiddos to feed as well.
- I substituted the Serrano pepper for a pablano pepper, used up the Manchango and sharp cheddar cheese I already had on-hand.
- For the salsa, I used my favorite Jack’s Special Medium Garden Salsa from Costco. Delish!
- In addition, my husband and kids aren’t fans of avocado, so I ended up only using half of one within four of the enchiladas and then made four without.
Tips & Tricks Learned:
I prepped all of my ingredients earlier in the day during my kiddos nap time – it made the actual “make” time very easy. For my family, we made half of the enchiladas without any avocado and half with.
Super easy to make and really tasty!
It was a hit with my husband, even though my kids didn’t seem as keen on it.
Also made enough for left overs which made lunch the next day great 🙂
Uses some ingredients that may take a special trip to the store.
Definitely plan to make again – would be a wonderful dish to make for a quick dinner with friends!
Reviewer #3 – Maren
Mission: I could eat Mexican food every damn day, so I was excited to see a variation like this one by The Novice Chef!
We are currently shacking up with my in-laws, so I was hoping to make something both full of new flavors and that everyone would like.
- In wall of salsa at my grocery store, I only saw a couple in “Salsa Verde” form. I picked Guy Fieri’s Mean & Green Salsa Verde solely because I love him… and the packaging was cooler.
- My mother-in-law doesn’t like spicy food or avocados; so I only used 2 avocados, and fortunately my Salsa Verde was already “Medium” as recommended by The Novice Chef.
- I couldn’t find “Cabot Monterrey Jack” cheese or figure out what the hell it was, so I just used regular Monterey Jack. (I later learned that this is just a brand. Oh. Smart moment.
- I actually made my chicken a couple of months ago – it’s Chocolate Therapy’s Crockpot Chicken Taco’s recipe! Easiest thing ever, and absolutely perfect in any mexican dish! Makes a boat-load if it’s just you and your honey, like us – so be sure to take advantage and freeze it in smaller portions!
- I also ended up adding twice the amount of cheese in an attempt to win over my taste testers.
Tips & Tricks Learned:
My cilantro was also frozen… I wouldn’t do that again. It tasted fine but was mushy and really grossed me out when I was adding it to the sauce.
I wouldn’t add the flour until after the chicken broth. Instant blob. Thankfully, I was able to break it up while the broth and spices melded. Phew!
Always wear gloves while cutting peppers. Always. That is, unless you like the feeling of your eyeballs bursting into flames when you take your contacts out 4 hours later.
These were great! Everyone loved them! We were so excited to wolf these things down, I barely got a photo before they were gone!
The salsa verde had a strong “smokey” smell, which scared me, but the flavor was great.
They weren’t too spicy, and the avocado simply added a creamy texture and milder flavor – my [anti-spicy/anti-avocado] mother-in-law went back for seconds! She thought they had a nice “Zing.” My father-in-law however, thought they had “No zing.” 🙂
I could have used a little more spice, but I liked the salsa that I used. Next time I’ll add another serrano pepper!
Everyone loved these enchiladas, regardless of whether they thought they were spicy or not! They certainly had a unique flavor which was a nice way to switch up your “Taco Night”. I felt like I was eating something that I had ordered from a restaurant!