Tuesday, March 11, 2014

Chicken avocado enchiladas: A taste of spring

So, yeah, the photo isn't super, but I snapped it as an afterthought, because we attacked this meal as if it were our last. However, I assure you, no photo would do this meal justice. After the temperature started to rise (!) and the snow began to melt in earnest (!!) I decided I was done with the heavy in the dinnertime arena.

Even the chalkboard agreed.

It was time for spring to hit the oven in a big way. Thus, avocado and cilantro.

I should mention it's rare that I spring for fresh cilantro, but I'm so glad I did. I've been throwing it in everything over the past week! I put it in a jar with some water, and put it in the fridge, and it seems to be keeping pretty well.

This dish is heavy on ingredients, and not on seasoning. It could do with some pico de gallo if you were motivated. Also, a dash of garlic and a bit of salt wouldn't go amiss here.

Chicken avocado enchiladas

What you'll need:

7-8 small corn tortillas
1/2 pound cooked, shredded chicken breast
1 avocado, pitted and sliced
2-3 cups cheddar and monterey jack cheese
1 small handful of fresh cilantro, sliced
1 small handful of kale, torn
Canola oil

All you'll need to do:

Heat oven to 350 degrees. Brush an 8 or 9-in. square pan with oil.

Prepare all ingredients. Shred chicken, pit and slice the avocado, and shred the cheese. Tear the kale off the stem into small pieces. Take a bunch of the fresh cilantro, fold it over, and slice in thin strips.

Heat about 1/4 cup canola oil in a small saucepan on low. Dip one corn tortilla into the oil, and let it warm for about 30 seconds. Turn and warm on the other side. Pick up and let oil drain back into the pan.

Put tortilla on a plate, and layer about a tablespoon of cheese, a little bit of chicken, a slice or two of avocado, a pinch of kale, a pinch of cilantro, and more cheese. Carefully roll up, and place seam side down into the greased pan. Repeat with remaining tortillas and ingredients. Tuck rolls tightly together in the pan.

Sprinkle remaining cheese on top of the enchiladas, and bake for 20-25 minutes.

I paired this with baked asparagus, but you could put it with rice, beans or salad -- these enchiladas go with everything!

P.S. The seedlings have sprouted -- hopefully we can keep them alive! If we do, apparently we will be eating a lot of kale this year.

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