Chicken and Avocado Enchiladas - Monjay Mezza
Monjay's Avocado Dip | Enchiladas are usually the first thing non-Mexicans think of when they think of Mexican cuisine.
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Cooking tools:
- Pepper mill
- Baking dish
- Skillet
- Whisk
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Aluminum foil
- Oven
- Stove
Ingredients
- 2 tablespoons of butter
- 2 tablespoons of plain flour
- 2 cups of stock (chicken or vegetable)
- ⅔ of a cup of sour cream
- 1 teaspoon of ground cumin
- ½ a teaspoon of garlic powder
- ½ a teaspoon of ground coriander
- 1 teaspoon of salt
- Several twists of the pepper mill
- 250g of Monjay’s Avocado Dip
- Handful of chopped coriander
- Juice of a lime
- 2 cups of cooked, shredded chicken (roast chook from the supermarket is ideal)
- 1 onion, sliced thinly
- Pickled jalapenos, diced
- 1 cup of grated cheddar cheese
- 8 tortillas
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