Two of my favorite things, avocado salsa and enchiladas, come together for today’s recipe. Enchiladas en Salsa de Aguacate, Avocado Salsa Chicken and Spinach Enchiladas are a nice change of pace from the more common red enchiladas. If you love avocados like I do, you will enjoy this sauce all on it’s own. Warm, homemade tortilla chips, avocado salsa, sliced pickled jalapeños, black beans, melted cheese and fresh cilantro! Oh boy! Why didn’t I think of that when I prepared the sauce? Must try that real soon! I do encourage my friends and followers to cook at home as often as they can. If there were Mexican restaurants in my area that served up dishes like this, you would not have to twist my arm to visit them more often, ha, ha, ha! But, for now, I will cook at home and continue testing out different flavor combinations. That is truly how one learns new recipes. Oh, and don’t forget to write things down as you are being creative. Very, very important! The spinach added was a last minute add. I was given a huge bag, you know which one, and I couldn’t think of a more tasty way to enjoy them. #foodieforlife #weloveenchiladas
I had a couple of poblanos that were previously roasted when I took the picture. Many times you will find similar recipes where they blend the ingredients raw, If you prefer that way, you could, but I think the flavors are much better roasted. The sauce will appear darker with the added roasted poblanos.
Enchiladas en Salsa de Aguacate (Spinach and Chicken Enchiladas in Avocado Sauce)
Fresh avocado is delicious! Fresh avocado blended into a sauce for enchiladas? Yes! Easy and ready for a special enchilada dinner!
For Creamy Avocado Poblano Salsa
- 3 poblanos stems and seeds removed
- 2-3 serranos stems removed
- 4 fresh tomatillos sliced in half
- 1 small white onion sliced in half
- 3 cloves garlic
- 1/3 - 1/2 cup cilantro
- 1 large or 2 small avocados plus juice of 1 lime
- 3 tablespoons knorr chicken bouillon powder
- salt and pepper to taste
- 1 teaspoon oregano crushed
- 1 1/4 to 1 1/2 cups water or low sodium chicken broth
You Will Also Need
- 2 cups spinach or kale previously cooked and chopped
- 2 cup shredded chicken previously cooked
- 1 cup cotija cheese crumbled
- 2 cups Chihuahua or jack cheese grated
- olive or grapeseed oil
- 12-16 corn tortillas
- red onion
- Mexican crema
- Chile piquin optional
- More avocado sliced
- Preheat broiler to high for a few minutes. Transfer the poblanos, serranos, tomatillos, onion and garlic onto baking sheet. Broil for 18 to 20 minutes, turning halfway through cooking time.
- Place broiled poblanos in plastic or paper bag to steam and cool for 10 minutes. To the blender, add tomatillos, serrano, onion and garlic, cilantro, avocado, lime juice, bouillon, salt, pepper, oregano and water.
- Peel and clean the poblanos and add them to the blender as well. Blend on high until very smooth. Taste for salt.
Add 1-2 tablespoons of oil to a skillet and preheat to medium for 2 minutes. Pour in the sauce from blender and cook on very low heat for 10 minutes.
- While sauce cooks, soften the corn tortillas in a skillet with a little hot oil for 25 seconds per side. Transfer to a plate. In that same skillet, add the spinach and chicken. Season lightly with salt and pepper and cook just until warmed through. Fold in 1/2 cup cotija cheese.
Fill and roll the corn tortillas and place directly onto heat safe serving plate, platter or baking dish. Cover with warm avocado sauce. Top with remaining cheese and place under broiler just to melt the cheese. or you can simply garnish with finely crumbled queso cotija and fresh garnishes.
When cooking with fresh avocados, it's best to cook on low or add your blended avocados towards the end of the cooking time. Do not boil.
Not only for enchiladas, it’s delicious tossed with pasta and grated cheese. Serve with chips! The sauce will darken the longer it cooks. So it’s best to remove it from the heat and just warm up what you will use for later.
Since there are only two of us, I like to plate the enchiladas individually onto the serving plate and just melt the cheese in the microwave.
I little garnish of oregano, crushed chile piquin or red pepper flakes is a nice touch of color.
This was the next day. Thinly sliced red onion and cilantro and just a little cotija cheese on top is my favorite way to enjoy enchiladas. The sauce will thicken, so if you like, you could thin it out with a little more chicken broth.