I’ll admit that I started out on Pinterest with the best of intentions– to find new things and organize different things that I want to try out/learn about/etc. However, I have more recipes on my “i want to try it” board than I know what to do with. I could make a recipe a day and still not be done until the end of 2015.
So I’ve decided that I want to try at least one new recipe a week. And this week I decided to try these delicious enchiladas (lightened up, of course)
Recipe adapted from Gimme Some Oven’s Chicken & Avocado Enchiladas
- 6-8 Low-calorie tortillas (I used Mission Carb Balance tortillas)
- 3 1/2 cups cooked shredded chicken [If you need a tutorial on how to shred chicken, I used this one from Mel’s Kitchen]
- Light shredded cheese (I used Monterey Jack)
- 2 bell peppers, diced
- 1 onion, diced
- 1 jalapeño pepper, diced without seeds
- 1 Tbsp olive oil
Avocado Cream Sauce
- 2 Tbsp butter
- 2 Tbsp flour
- 2 cups chicken broth
- 3/4 cup light sour cream
- 2 ripe avocados, peeled and quartered
- 1/2 tsp cumin
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1 lime, juice
- 1/2 cup chopped fresh cilantro
Helpful tip: Chop and prep all of your ingredients before you start cooking. It makes everything so much easier.
To make the sauce: Melt the butter in a medium pot. Add the flour and whisk until golden brown (a few minutes). Add in the chicken broth, whisk out the lumps and bring to a boil. Then reduce heat and simmer for 5 minutes. Stir in sour cream and spices and mix until smooth. Carefully add this mixture to a blender with the avocados, lime juice, and cilantro making sure to allow the heat to escape periodically. (Note: I personally love my Ninja for this. I open the spout up to let the heat escape without having to remove the top or blade.)
To make the enchiladas: Preheat over to 375 degrees. In a skillet, heat the olive oil and sauté the peppers, onion, and jalapeño until the onions are transparent. Lightly grease a 9″ x 13″ baking dish. Assemble the enchiladas by placing some of the avocado sauce down the middle of the tortilla. Then add shredded chicken, cheese, and vegetables. Roll the tortilla up ( fajita style) and place in baking dish seam side down. Assemble all the enchiladas and then cover with about half of the remaining avocado sauce. Bake for 20-25 minutes until the tortillas start to harden. Top with the remaining avocado cream sauce and serve with additional cilantro and cheese as optional garnishes.
Additional tip: To lighten these up even more, you could increase the amount of vegetables and decrease the amount of chicken in each enchilada. You could also experiment with other veggies like mushrooms.