Now that we’re in the post-labor day time of year where summer isn’t quite over, but fall is right around the corner, I’ve created a recipe that combines both seasons perfectly!
Add healthy protein & fiber from quinoa to this gluten free chicken enchilada casserole recipe made with homemade creamy avocado enchilada sauce!
My first thought when I wake up every morning is “what can I put that delicious creamy avocado sauce on today?”
Haha, ok so maybe not every morning, but definitely a few, several, maybe dozens of times, this has been my first thought in the morning!
A few of my recipes are completely unplanned and come out of sheer necessity to use up items in my refrigerator. These are sometimes my very best recipes. This is one of those recipes.
I had a container full of cooked, shredded chicken leftover from making a Buffalo Chicken Frittata (recipe is in my cookbook!) for brunch last weekend. I knew I needed to use it up before heading out of town this weekend so I started to brainstorm.
This “awesome sauce” has become so popular that I decided it needed it’s own page on the blog!
I originally made this salsa to go on top of my Sweet Corn and Chicken Tamales. Yes, salsa, not sauce. I recently learned from an amazing Mexican Chef that the difference between salsa and sauce is salsa is not cooked and sauce is cooked. If you already knew this then pin-a-rose-on-your-nose smarty pants! If you didn’t, there was your fun fact for the day 🙂
Needless to say my roommates immediately named this salsa “Awesome Sauce” completely contradicting what I just told you! They were right though, this SALSA is AWESOME! I’m not bragging here because there was really no culinary skill involved, I just got lucky!
After the 4 hour long tamale making process I realized I had completely forgot about making a salsa or sauce to go on the tamales so I just started pulling stuff out of my fridge and throwing it in a bowl! The result:
- 2 Avocados (peeled, pitted and sliced)
- Juice of 2 limes
- 2 cloves garlic (minced)
- 1/2 red onion (chopped)
- 1 serrano chili (seeded and chopped)
- 1 jalapeño (seeded and chopped)
- 1/4 cup fresh cilantro
- 2 tbsp avocado oil (or olive oil)
- 2 oz chopped green chilies
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp crushed red pepper
Simply put: throw everything in a blender or food processor and puree.
And now you have “Awesome Sauce”!
Dip some chips in it or serve it with your favorite Mexican dish like the Sweet Corn Tamales or these delicious Grilled Shrimp Tacos!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♠ Paleo Option: This recipe is paleo.