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AVOCADO CREMA CHICKEN

ENCHILADA RECIPE

Chicken: 2 Chicken Breast 1/2 in diced 1 Medium yellow onion 1/2 in diced 6 cloves of garlic minced 4 Tbsp Canola/Vegetable oil Kosher Salt Pepper Avocado Crema : 1 large Ripe Haas Avocado 1 Pkg Room temp Cream cheese (Can use sour cream, if preferred) Zest and Juice of 2 Limes 1 cup of Milk 1 Tbsp of Kosher Salt 2 bunches of Cilantro Rinsed (1 bunch for Sauce, other for garnish) 3 Cloves of Garlic 10 Corn Tortillas 2 cups of oil for frying Garnish 1 bunch of Cilantro Rinsed , dried, and rough chopped. 3 Roma Tomatoes small dice Preparing Chicken: Put heat on medium high

In a saute pan, put oil and onions first to sweat down till onions become slightly translucent, add chicken and garlic, season with Kosher Salt and Black pepper, cook till chicken is cooked through and browned beautiful. Turn off heat. Avocado Crema: In a Blender combine all ingredients and blend on high. Consistency should be runny and slightly thick. Adjust to your liking if you need to. Back to stove, reheat chicken on medium and add half 1 1/2 cups of prepared Avocado Crema to chicken, mix thoroughly to make sure chicken is coated, then set to low heat. Next, in another pan set heat to medium high and put 2 cups of oil for frying corn Tortillas. Fry each corn Tortilla just enough to soften for rolling. About 10 sec each side. Using tongs to turn. Place on plate with paper towels to absorb excess oil. Now, take 1/4 cup of chicken and place in Fried corn tortilla and roll . Serve 2 -3 on a plate, pour enough Avocado Crema to cover enchilada, Garish with chopped Cilantro and diced tomato. And Enjoy!!! So Good! Happy Cooking!

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SA Monthly Magazine Oct 2018  

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SA Monthly Magazine Oct 2018  

San Antonio's #1 Contemporary Magazine is ‘already delivered’ to a PC, Laptop, Cell phone or Tablet near You!