Chicken Enchiladas with Avocado Cream Sauce + Spanish Rice

As 99% of my blog readers may know, I haven't exactly been in the kitchen whipping up delicious homemade meals for a while. Over the weekend though I had an itch to put a substantial amount of effort into our Sunday dinner and the end result was delicious. I always love a good enchilada, but one that involves a fresh avocado cream sauce? Divine. 

Up until last week the blender that we got for free from someone at church two years ago finally gave up the ghost, and I decided that it was time for us to get a real blender. We went with the Ninja, and while it was a substantial learning curve going from an old blender with a single up and down switch, to one with four buttons, and a substantial amount of brain power to get it working correctly, it worked perfectly for my morning smoothie on Sunday (until I forgot to remove the blade before I poured it and the blade fell out and smashed my glass), and it also worked perfectly for making this sauce Sunday evening. 

I've come to really love Saturday mornings where Derek watches the kids for a few hours while I go running and get our grocery shopping done. Saturday while I was at Publix I was able to get all the products I needed to make this dinner, and everything else we would need for the week. I forgot how nice it was to be able to grab everything for the week at one store, instead of running around to 50 different places each week. 

I also forgot how much I loved Old El Paso products. My mom always used them for taco night growing up and using them Sunday night while I made dinner was a little nostalgic. Am I the only one who buys certain brands just because it's what their mom always bought? I think it's a pretty common thing, correct me if I'm wrong.

Also, is it Avocado season? Is their a specific time of year when Avocados are on fleek? Because the Avocados from Mexixo this week at the store were literally the size of my face and they slightly scared me. All fears were gone though when I ate them because they were delicious, and so, so good!

Also, because I love you, because I love Mexican food, and because Old El Paso and Avocados from Mexico value your opinion, I'm hosting s $20 paypal cash giveaway. The giveaway will run from today until August 21st at 11:59PM EST. I will contact the winner via email. Enter using the rafflecopter below, and good luck!

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Recipe Adapted From: Gimme Some Oven

Enchilada Ingredients:

1 Pound Boneless Skinless Chicken Breast

1 Medium Yellow Onion, Sliced

2 Poblano Peppers, Stemmed and Diced

1 Jalapeno Pepper, Seeded and Diced

8-10 6in Flour Tortillas

2 Tbsp Olive Oil

2-3 Cups Monterrey Jack Cheese

1 Packet Taco Seasoning

Optional Garnish: shredded cheese, cilantro, sour cream

Avocado Cream Sauce Ingredients:

2 Tbsp Butter

2 Tbsp Flour

2 Cups Chicken Broth

2 Tbsp Taco Seasoning

3/4 Cup Sour Cream

1/2 Cup Cilantro

1 Avocado, peeled and pitted

Juice of one lime

Spanish Rice Ingredients:

12oz Cooked Brown Rice

1 Cup Salsa

Directions: 

Prepare Avocado Cream Sauce as listed below, preheat the oven to 375°, and grease a 9x13 casserole dish. 

In a large skillet over medium heat, warm up 2 tbsp of oil. Sprinkle both sides of chicken with a light dusting of taco seasoning and then cook in the pan for 3-5 minutes on each side, until cooked all the way through. Shred chicken with two forks, and set aside.

Add two more tbsp of oil to the pan, and toss in your onions and peppers. Saute over medium heat for 5-6 minutes, until softened. Remove from heat and set aside in another dish.

To assemble the enchiladas, place a tortilla on a flat surface. Place 2 tbsp of the avocado cream sauce on the tortilla, followed by some chicken, some vegetables, and 2 tbsp of cheese. Keep in mind that you're spreading the chicken and vegetables out through 8 tortillas. It doesn't have to be perfect, you can eyeball it. Carefully roll the tortilla and place it seam side down in the baking dish. 

Once all your enchiladas are rolled and in the baking dish, drizzle them with the rest of the Avocado cream sauce, and bake in the oven for 20 minutes. During the last 5 minutes, pull them out and sprinkle the remaining cheese on top (or to taste), and bake for the last five minutes, or until the cheese is melted all the way through. 

Avocado Cream Sauce:

In a medium pot, over medium heat, melt two tbsp butter. Once melted, add in two tbsp flour and stir until well mixed. Then add the two cups of chicken broth and bring it to a boil, stirring continually. Once it begins to boil, turn the temperature down, and let simmer for 4-5 minutes. Add the sour cream and taco seasoning, and whisk together to remove any lumps. 

Once all combined and the sauce has thickened, transfer the sauce to a blender, and add your avocado and cilantro. Blend until smooth, and then your sauce is ready to use. 

Spanish Rice:

Heat two tbsp of oil in a large pan over medium heat. Toss in your cooked rice, and 1 cup of salsa. Heat through and continue cooking until the liquid has evaporated. Once all the loose liquid is out of the pan, your rice is ready to serve.