Avocado Chicken Recipe
Two corn-shelled enchiladas filled with seasoned chicken smothered in poblano cream sauce. Served with guacamole.
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Ingredients
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Enchiladas
Guacamole
Method
Enchiladas Preparation
- 1
- 2
Season the Chicken
Add the cooked chicken to the skillet. Stir in cumin powder, salt, and pepper. Cook for an additional 5 minutes until heated through. Remove from heat.
- 3
Make the Poblano Cream Sauce
Roast poblano peppers over an open flame or in the oven until charred. Once cooled, peel off the skin, remove seeds, and chop them. In a saucepan, combine chopped poblano peppers and cream. Cook over low heat until warmed through. Blend for a smoother consistency if desired.
- 4
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of poblano cream sauce. Take a corn tortilla, fill it with the chicken mixture, and sprinkle with cheese. Roll it up and place seam side down in the baking dish. Repeat with remaining tortillas.
- 5
Add Sauce and Cheese
Once all enchiladas are in the dish, pour the remaining poblano cream sauce over them and sprinkle additional cheese on top.
- 6