by: Michael ZennerPosted on: March 23, 2024March 25, 2024 DINNER / MEXICAN / CHICKEN Avocado Cream Chicken Enchiladas Instructions Chicken Filling Boil the chicken in water until it reaches an internal temperature of 160 degrees Drain and put in a bowl in the fridge to cool Once cooled, shred it up Chop up the onion and chipotles and mix into the shredded chicken Set chicken mixture aside for later Sauce Put all sauce ingredients in a blender Blend until smooth Enchiladas Preheat the oven to 350 degrees In a glass oven dish, spread some sauce over the bottom Mix some of the sauce into the chicken mixture. A few spoonfuls Put some chicken onto a flour tortilla and top with cheese Roll up the enchilada and put in the baking dish face down so it doesn't unroll Layer the entire bottom of the baking dish Spread some sauce over the top of the entire layer Sprinkle some cheese over the top of the sauce Do the same for a second layer Cover with foil and bake for 20 minutes Remove foil and bake for another 10 minutes Serve garnished with green onions on top Ingredients Chicken Filling 1 lb chicken breast 6 oz chipotles in adobo, minced 1/2 medium onion, chopped Sauce 2 cup heavy cream 1 cup chicken broth 6 oz chipotles in adobo 2 avocados 1 cup cilantro 1 tsp cumin 1 tsp garlic salt 1 tsp salt juice of 1 lime Enchiladas 3 cup shredded mexican cheese flour tortillas green onions, thinly sliced
