This is one of those recipes that I didn’t think I’d like until I tried it. We were shopping at Menard’s one day when I saw a Better Homes and Gardens Cook Book
One of the sections in the cookbook has prizewinning recipes and Derek picked out the Chicken Enchiladas with Apple-Avocado Salsa. The apple avocado salsa is what you don’t expect, but the crisp fresh apples and the creamy avocados really make this a great version of enchiladas.
The enchiladas themselves are chicken, cheese, green chili and golden raisins (they give it a nice sweetness) topped in a creamy salsa verde. Add on the apple avocado salsa and these are a real winner, it cuts through the richness of the dish and adds a fresh touch on top.
Here’s what you need:
I started by roasting three bone-in chicken breasts that I seasoned with salt and pepper at 425 degrees for about 20-25 minutes until done.
You could also use a store bought rotisserie chicken if you wanted. Shred the chicken once it’s cool enough to handle.
Next mix together some jarred salsa verde, sour cream, and cumin.
Set aside about ½ cup of the sauce.
Now we’re going to mix together the chicken mixture to go inside the enchiladas. Stir together the reserved ½ cup of sauce, shredded chicken, one cup of cheese, some green chilies, and green onion.
Before we start assembling, spread a little bit of the sauce in the bottom of a greased 9×13 baking dish.
Soften some 8 inch flour tortillas. If you only have 6 inch tortillas they will just be a little plumper, no big deal. I really like to use my nifty tortilla warmer
Fold the tortilla over and pull toward you. Then roll up.
Place the rolled tortillas seam side down in the baking dish.
Top with the remaining sauce.
And more cheese.
Bake in a 425 degree oven for 15 minutes until the cheese is melted and the sauce bubbles.
While it’s baking put together the apple avocado salsa. Stir together some chopped apple, chopped avocado, minced cilantro, and a squeeze of lime juice.
Here’s what the enchiladas look like when they come out of the oven. YUMMY!
Serve a couple of them on each plate with a generous scoop of the salsa on top.
These work really well leftover but you probably want to eat the salsa within a day or two or the apples and avocado get kind of sad.
- 3 bone-in chicken breasts (or 2 c shredded rotisserie chicken)
- Salt
- pepper
- 1 jar salsa Verde about 12 oz (give or take a little is ok)
- 1-1/2 c sour cream
- ½ t ground cumin
- 2 c Monterey Jack cheese, shredded and divided
- ½ c golden raisins
- 4 oz can diced green chilis, drained
- 4 chopped green onions
- 8 – 8 in flour tortillas
- 1 medium apple, chopped
- 1 avocado, chopped
- ¼ c cilantro, minced
- Fresh lime juice from 1-2 limes (to taste)
- Season the chicken with salt and pepper and bake at 425 for 20-25 minutes. Allow the chicken to cool enough to handle then shred it. You can also use rotisserie or leftover chicken.
- Preheat oven to 425. Grease a 9x13 baking dish.
- Combine salsa, sour cream and cumin in a medium bowl. Set aside ½ c cup of sauce.
- Mix together the filling. Combine in a large bowl the ½ c of sauce, chicken, one cup of cheese, raisins, green chilis and green onions.
- Spoon just enough sauce into the baking dish to lightly cover the bottom. Warm the tortillas. Place about a ⅓ c of chicken mixture across the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas and filling. Pour the remaining sauce over the enchiladas and sprinkle on the rest of the cheese.
- Bake for 15 minutes until the cheese melts and the sauce is bubbly.
- While the enchiladas are baking, stir together the apple, avocado, cilantro and lime juice (add the lime juice to taste) for the salsa.
- Serve the enchiladas with a spoonful of salsa on top.
Leave a Reply