It was a zoo at our house the week before the wedding. A few nights we had a total of nine different people sleeping in our house. There was always a crowd of people hanging around and our normally clean house was cluttered, chaotic, and downright messy. I've never washed so many sheets and towels in so few days in my life. I was forced to set aside my anal opinions about cleanliness and organization. I loved it. The time spent with family was completely worth the mess, the laundry, and the lack of sleep. I did my best to soak up every minute with everyone, not knowing when we'll all be together again.
Lots of people meant lots of food! While we relied on takeout a few times, I got busy in the kitchen as well, namely sticking to easy dishes like pizza (remade the Grilled Pizza with Cheesy Corn!). I actually made these enchiladas a few days before the masses arrived, but they would have been a great meal to serve everyone.
My sister-in-law Katelyn introduced me to this recipe and it is undoubtedly my new favorite enchilada recipe. I adapted the original, adding zucchini, corn, and black beans to the filling. The great thing about these is how versatile the filling is--go meatless and fill them with rice and beans or try shrimp or steak. The real star of these is the avocado cream sauce. I was ready to drink the sauce like a soup. We didn't let a single drop go to waste, using the leftovers as a dip for sweet potato fries and tortilla chips the next day. The sauce was so good with the sweet potatoes that I plan to use sweet potatoes in the filling next time. This made a ton of enchiladas--enough to serve 8 of us and still have some leftovers--making it perfect for the next time you have a house full of people!
One Year Ago: Artichoke Stuffed Turkey Burgers
Two Years Ago: Fruited Bulgur Salad
Three Years Ago: Eggplant Lasagna
Chicken Vegetable Black Bean Enchiladas with Avocado Cream Sauce
adapted from Gimme Some Oven
Ingredients:
For the enchiladas-
-2 tbsp olive oil
-1 medium white or yellow onion, diced
-1 poblano pepper, diced
-1 jalapeno pepper, finely diced
-1 zucchini, chopped small
-1 can (15 oz) black bean
-1 cup corn kernels (fresh or frozen)
-2 cups shredded cooked chicken
-20 (6-inch) flour tortillas
-8 oz. Monterrey Jack or Pepperjack cheese
For the cream sauce-
-2 tbsp butter
-2 tbsp flour
-2 cups chicken broth
-3/4 cup sour cream
-1/2 tsp cumin
-1/2 tsp salt
-1/2 tsp garlic powder
-1/4 tsp pepper
-2 avocados, peeled & pitted
-1/2 cup chopped fresh cilantro
-juice of one lime
For garnish-
-additional sour cream, cilantro, cheese, as desired
Directions:
1. Preheat oven to 375F. Grease a 9 x 13 inch and another small baking dish. Set aside.
2. To make the avocado cream sauce, melt the butter in a skillet over medium high heat. Add the flour, whisking for 2-3 minutes, until golden and bubbly. Slowly whisk the broth into the flour mixture. Once the mixture boils, reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder, and pepper. Whisk to remove lumps.
3. Remove from heat and add mixture to a food processor or blender with avocados, cilantro, and lime juice. Pulse until smooth. Season with additional salt and pepper, if needed.
4. To make the enchilada filling, heat olive oil in a large skillet over medium-high heat. Add onions, poblano, zucchini, and jalapeño, sautéing until onions are translucent. Add corn, black beans, and chicken, stirring to combine. Remove from heat.
5. To assemble the enchiladas, fill each tortilla with a few tablespoons of the filling. Carefully roll the tortilla and place seam side down in the prepared baking dish. Once all tortillas are filled, sprinkle shredded cheese over them and pour about half of the avocado cream sauce over the enchiladas.
6. Cover with foil and bake for 20-25 minutes, until tortillas are heated through and beginning to harden.
7. Serve enchiladas warm with additional enchilada sauce, sour cream, cilantro, and cheese.
