If you follow this blog regularly you know that one of my favorite things to cook with is rotisserie chicken. I actually dis-like eating chicken unless it is rotisserie style and I have come to the conclusion that I should stop cooking regular chicken all together, because its always dry and tough. I also love rotisserie chicken because it is fast, easy and always cooked to perfection!
So in honor of Earth Day last week I wanted to make something green- as you can see I didn’t get around to posting it in time for Earth Day but better late then never right? I found this recipe on the FoodieCrush blog and when I read the ingredients I knew I had to make it- all of my favorite things in one recipe, how could I resist!? (and after making them I can say they lived up to my expectations!)
Chicken Suiza Enchilada’s with Avocado Cream (Serves 4-5)
- 4 cups cooked and skinned shredded chicken meat (about 1 store-bought rotisserie chicken)
- 2 4-ounce cans diced Fire Roasted Hatch Chiles
- ½ medium white onion, diced
- 2 cups whipping cream (or 1 cup whipping cream & 1 cup half & half)
- 1 cup chicken broth
- 2 Avocados
- 1 cup fresh cilantro, stems and leaves
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt, divided
- Juice of one lime
- 2 ½ – 3 cups shredded Mexican blend cheese (or just Monterey Jack if you prefer)
- 8-10 7”-8” flour tortillas
- ¼ cup chopped green onion
- Preheat oven to 350 degrees.
- To prepare the sauce: Mix whipping cream, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic salt, lime juice and ½ teaspoon kosher salt in a blender and mix well to combine. Season with more salt if needed.
- In a large bowl mix together chicken, chiles and onion. Add half of the avocado cream and stir to mix well. Add more salt if needed (this will depend on how salty your rotisserie chicken is.)
- Prepare a 9 X 12 baking dish by giving it a light coat of cooking spray and ¼ cup of avocado cream spread evenly on bottom of baking dish.
- To assemble enchiladas: Place about ⅓ cup chicken mixture along bottom third of tortilla and top with ¼ cup of shredded cheese. Carefully roll tortilla and place it seam side down in the baking dish. Repeat placing tortillas side by side until you’ve run out of space. Pour avocado cream evenly over the tortillas and spread 1 cup cheese on top.
- Cover with foil and bake for 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned.
- Garnish with chopped green onion, cotija cheese, additional avocado, cilantro leaves and salsa or fresh tomatoes.