{"id":876,"date":"2025-03-16T02:00:01","date_gmt":"2025-03-16T02:00:01","guid":{"rendered":"https:\/\/kayeskinner.com\/food\/spicy-avocado-chicken-enchiladas\/"},"modified":"2026-03-28T03:18:33","modified_gmt":"2026-03-28T03:18:33","slug":"spicy-avocado-chicken-enchiladas","status":"publish","type":"post","link":"https:\/\/kayeskinner.com\/food\/spicy-avocado-chicken-enchiladas\/","title":{"rendered":"Spicy Avocado Chicken Enchiladas"},"content":{"rendered":"<p>Sauce:<br \/>\n1 tablespoon butter<br \/>\n1 Serrano pepper, minced<br \/>\n2 garlic cloves, minced<br \/>\n1 tbsp flour<br \/>\n1 cup chicken stock<br \/>\n1 tsp cumin<br \/>\n1\/4 tsp salt<br \/>\n1\/4 tsp fresh ground pepper<br \/>\n1\/4 cup chopped cilantro<br \/>\n1 cup medium salsa verde<br \/>\n1\/2 cup fat free sour cream<\/p>\n<p>Enchiladas:<br \/>\n3 cups chopped cooked chicken breasts (about 4 breasts)<br \/>\n8 oz Cabot Monterrey Jack Cheese, shredded &#038; divided<br \/>\n1 small yellow onion, chopped<br \/>\n3 avocados, peeled and chopped<br \/>\n8-10 flour tortillas<br \/>\n<!--more--><br \/>\nPreheat oven to 375\u00b0F.<\/p>\n<p>In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.<\/p>\n<p>Spray\/grease a 9\u00d713 baking dish. Add 3\/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sauce: 1 tablespoon butter 1 Serrano pepper, minced 2 garlic cloves, minced 1 tbsp flour 1 cup chicken stock 1 tsp cumin 1\/4 tsp salt 1\/4 tsp fresh ground pepper 1\/4 cup chopped cilantro 1 cup medium salsa verde 1\/2 cup fat free sour cream Enchiladas: 3 cups chopped cooked chicken breasts (about 4 breasts) [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-876","post","type-post","status-publish","format-standard","hentry","category-main-course"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=876"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/876\/revisions"}],"predecessor-version":[{"id":2684,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/876\/revisions\/2684"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}