Sometimes people ask why I named my blog Damn Good Food. Honestly, my husband is the one who helped me pick it out. Whenever I cook something that he especially enjoys, he has this habit of sighing and saying "that is really damn good."
Such was the case on Friday when we sat down together for lunch.
Earlier that morning, I was getting ready to make regular ole enchiladas for lunch when I had a Pinterest-inspired moment. I remembered seeing a link one of my friends pinned for avocado enchiladas from Sweet Basil. I was curious. I had honestly never eaten a cooked avocado before and couldn't help but wonder what it would be like.
I decided to make my own version - and said a little prayer that it would turn out okay because I didn't have a backup lunch plan.
I used shredded cooked chicken breast, chopped spinach and avocado for my filling. If you want to make this vegetarian, simply substitute cooked beans in the place of the chicken. Use whatever kind you prefer or have on hand.
Layer the ingredients on top of each other in the middle of the tortilla.
Roll it up, place seam-side-down in a lightly oiled baking dish. Repeat until you have a total of eight nicely wrapped little bundles.
In a saucepan, we're going to make the sauce, starting with a roux base. Melt butter and add an equal amount of flour - whisk or stir and let it cook for a minute.
Pour in chicken broth and let it cook until thickened. Then add in grated cheese and paprika.
As soon as the cheese melts, turn off the heat and stir in sour cream and diced green chilis.
Pour that luscious sauce over the enchiladas.
Bake at 325 for 25 minutes. You'll know it's done when the sauce is gooey, bubbly and your whole house smells good enough to eat.
Top it with a bit of fresh cilantro and dig in. I hope with all my heart that y'all enjoy this as much as we did. Khale informed me that I'm no longer allowed to make any other version of enchiladas. It's this one or nothing, as far as he is concerned.
Avocado and Spinach Enchiladas
Yields 8 enchiladas
1 chicken breast, shredded (or 1 can of beans, drained and rinsed)
3 cups of chopped fresh spinach
1 avocado, chopped
2 tbsp. butter
2 tbsp. flour
2 cups chicken broth
16 oz. monterey jack cheese, grated
1/2 tsp. paprika
4 oz. diced green chilis
2/3 cup sour cream
Preheat oven to 325. Lightly oil the bottom of a 9x13" baking dish.
In the middle of each tortilla, layer chicken (or beans), spinach and avocado. Roll the tortilla up and place seam-side-down in the prepared baking dish. Repeat until all the tortillas are in the pan.
In a saucepan over medium heat, melt butter. Whisk in flour and allow it to cook for a minute or two. Pour in chicken broth and cook, stirring frequently, until it has thickened. About five minutes. Add cheese and paprika to the pan; as soon as the cheese begins to melt, remove the pan from heat. Add chilis and sour cream, stirring until well-combined.
Pour sauce over the enchiladas and bake at 325 for 25-30 minutes. Serve immediately and enjoy!