This is just the kind of meal that the doctor ordered after all the Oreos I ate today and yesterday. This is probably the first time since starting my blog that my creation didn't make it to the freezer. (That thing is a major part of my "keep-the-weight-and-bloat-off-plan".) It was successful until now. Just like anything, you have to actually use it in order for it to work, right?

Anyways, these are creamy, comforting, and filling. I promise I didn't overeat this one. Next time I make these, I want to cram it with more veggies. I'm thinking a whole onion and a few bell peppers to start. Plus a jalapeno or two to up the burn. Sometimes I like to work up a little sweat when eating. Not in the disgusting meat-sweats kind of way, but the detoxing way. Can I please pretend that there's a difference?!

Am I the only one starting to feel a little pinch about Christmas all of a sudden racing straight towards me? Mostly, that's a good thing, but sometimes, I get a little panicky thinking about how I'm planning on doing mostly homemade gifts and have maybe 10% done...

I should probably just have another enchilada and chill out. No more Oreos though for this chick! 




Spicy Avocado Chicken Enchiladas
Adapted from this recipe
Makes 6 enchiladas

1 tablespoon unsalted butter
1/2 medium white onion, roughly chopped
3 cloves garlic, finely chopped
1 cup chicken broth
2 large chicken boneless, skinless chicken breasts, cooked and shredded with a fork
1 teaspoon cumin
1/8 teaspoon cayenne powder
1/8 teaspoon chipotle powder
1 cup salsa verde
1/2 cup full-fat sour cream
Small handful of cilantro, finely chopped
2 teaspoons lemon juice
2 avocados, diced
1/8 teaspoon black pepper
Pinch of sea salt
6 flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

In a medium-sized saucepan, warm butter over medium heat and cook onions until lightly browned, stirring occasionally. Add garlic and cook for about 30 seconds. Stir in chicken broth. Cook down until sauce reduces and thickens slightly.

Add chicken, cumin, cayenne, and chipotle powder, stirring until chicken is fully coated. Remove from heat.

Preheat oven to 350 degrees F.

In a small blender, combine salsa verde, sour cream, cilantro, lemon juice, 1/2 avocado, pepper, and salt. Blend until smooth and creamy.

Spread a thin layer of sauce over the bottom of a 9x13-inch baking pan. Combine chicken filling with remaining avocado and divide among tortillas. Roll up tortillas and place in a single layer in pan. Pour avocado sauce over enchiladas and sprinkle with cheeses.

Bake until warmed through for 15-20 minutes.