Spicy Avocado Chicken Enchilladas

I had just moved into my brand-new condo. The unpacking was done. I was settling in nicely. Time to host a dinner party, I say. “Girls’ Night In!” said the email.

The mix? Two of my closest girlfriends, Brooke and Joanna, and a new cat in my life, Jenna Golden, who writes reviews for Eat More Drink More.

The challenge? Let’s make something delicious. Choose from my “One Day I’ll Cook” pin board, girls.

The real challenge? I have no idea what the hell I’m doing in the kitchen.

It’s true. Some day, I will learn how to cook. But for now, eating out is my hobby. And, boy, do I love it. My girlfriends give me knowing grimaces when I say I’m hosting a dinner party. Perhaps that’s because the extent of said dinner parties usually means the boiling of Basmati rice and topping it with some curry out of a can.

On this particular evening, I proposed avocado and chicken enchiladas (a recipe I found on The Novice Chef) and they instantly knew I was in trouble. Proper knifes? Nope, those were my former roommate’s. How about a casserole dish? I’m not even sure what that might look like.

Does your oven even work? Certainly … right?

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So, the girls brought over the necessary equipment to make my brand-new kitchen borderline functional, and I went to my neighborhood Whole Foods and purchased all the ingredients.

For the sauce:
 - 1 tablespoon butter
- 1 Serrano pepper, minced
- 2 garlic cloves, minced
- 1 tbsp flour
- 1 cup chicken stock
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 1/4 cup chopped cilantro
- 1 cup medium salsa verde
- 1/2 cup fat free sour cream

For the enchiladas:
- 3 cups chopped, cooked chicken breasts (about 4 breasts)
- 8 oz Cabot Monterrey Jack Cheese, shredded  and divided
- 1 small yellow onion, chopped
- 3 avocados, peeled and chopped
- 8-10 flour tortillas

And then we began to cook. Well, I should say, Jenna sort of took over and started chopping and explaining as if she were the glamorous host of a Food Network show. And I stood there in a state of confused awe (so, how are you removing those tiny seeds from those tiny peppers again?). And Joanna and Brooke stood there in total adoration.

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Here’s what we did (read: what Jenna did).

Recipe Note: To make these as spicy as their name, leave in the seeds in the Serrano Pepper and use a “medium” salsa verde. For those who don’t  love the heat, seed the Serrano Pepper and use a “mild” salsa verde.

1. Preheat oven to 375°F.

2. In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

3. Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan.

4. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

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The result was surprisingly amazing. Crispy browned cheese endilladas that had a nice salsa kick but refreshing avocado. They didn’t seem to heavy, at all. We paired them with frozen tostito rolls that we threw in the oven as a quick app, cooked up some yellow rice and black beans as a side, and we managed to have enough avocado and tortillas left over to make guacamole and homemade chips. Girls’ Mexican Night In? I say yes.

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Recipe from The Novice Chef, via Pinterest.

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