k-zed's food blog

Ingredients

Enchiladas

2 tbsp olive oil
1 medium onion, thinly sliced
2 poblano peppers, stemmed and thinly sliced
1 jalapeño pepper, finely diced
8 flour tortillas
600g ground or shredded chicken, cooked
400g grated cheese
fresh cilantro and sour cream for garnish

Avocado cream sauce

2 tbsp butter
2 tbsp flour
500ml chicken broth
200ml sour cream
0.5tsp ground cumin
0.5tsp garlic powder
salt & ground black pepper
2 big or 4 small avocados, peeled and pitted
125ml fresh cilantro, chopped
juice of one lime

Method

In a large skillet, heat olive oil over medium-high heat. Add the onion, poblano and jalapeño, and sauté for 5-6 minutes until the onions are cooked and translucent. (If you don't have cooked chicken, you can cook ground chicken in a pan and add the onions etc later, and finish everything together.) Remove from heat.

In the meanwhile, melt the butter in another skillet over medium-high heat. Add the flour, whisking until golden and bubbly, about 2-3 min.

Slowly stir the broth into the mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 min.

Stir in the 200ml sour cream, cumin, garlic powder, salt and pepper. Stir thoroughly to remove any lumps.

Remove from heat. Add the avocados, cilantro and lime juice, and blitz until smooth. Season with more salt or pepper if needed.

To assemble the enchiladas, place a tortilla on a smooth surface.

Spread 2 tbsp of the sauce on the middle; add some of the chicken and vegetables, then cheese.

Roll up the tortilla and place in baking dish.

When all the tortillas are rolled up, drizzle with about half of the remaining sauce.

Cover the baking dish with aluminum foil and bake for 20 min at 180°C (or until the tortillas are heated through and begin to harden and get crispy).

Serve drizzled with the sauce, some sour cream and cilantro sprinkled on top.

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