Chicken Avocado Enchiladas with Avocado Cream Sauce

The Avocado Cream Sauce in this recipe is to die for.  It added so much to my traditional better for you enchiladas.  I used the same Mission Carb Balance Tortillas that you see often in my recipes.  Even if the sauce weren't used in this recipe, it would also make a great dip for vegetables, crackers, or chips.

Chicken Avocado Enchiladas with Avocado Cream Sauce

Ingredients:
1 cup chicken broth 
1 cup salsa verde (I used Safeway Artisan Tomatillo Salsa)
1/2 cup sour cream (or Greek yogurt) 
2 avocados 
1 clove garlic 
salt and pepper to taste 
1 bundle cilantro 
1/2 lime, juice 
4 cups cooked shredded chicken 
2 green onions, sliced 
2 cups cheddar cheese, shredded 
2 cups monterey jack cheese, shredded 
8 (7 inch) tortillas

Directions:
 1.)  Puree the chicken broth, salsa verde, sour cream, avocados, garlic, salt and pepper, cilantro and lime juice in a food processor. 

2.)  Mix the half of the sauce with the chicken, green onions and half of the cheese. 

3.)  Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish seam side down. 

4.)  Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.

Tilapia with Lemon Garlic and Capers with Roasted Bacon Parmesan Brussels Sprouts

Dinner tonight was nothing short of divine.  These two recipes partnered up as the perfect duo.

Tilapia with Lemon Garlic and Capers

Ingredients:

1 tbsp. olive oil

1 tsp. minced garlic (about 2 cloves)

1 1/2 pounds tilapia fillets or other thin white fish fillets (4 small fillets)

Dash of salt and pepper

Juice of 3/4 lemon (about 2-3 tablespoons)

1 tbsp. capers, drained

1 tsp. lemon zest

Directions:

1.)  Warm the olive oil in a skillet. Add the garlic and cook for 30 seconds, until fragrant. 

2.)  Add the fish fillets to the pan and season them with a little of the salt and pepper. Cook them for 3 to 4 minutes, depending on the thickness of the fillets, until the bottoms start to brown. 

3.)  Flip the fillets, pour the lemon juice over them, and season the second side with salt and pepper. 

4.)  Top the fish with the capers. Cook for another 3 to 4 minutes. When the fish is white throughout and flakes easily, remove it to a plate and serve. 

5.)  Top the fish with fresh lemon zest and spoon lemon juice and caper mixture from the skillet over the top. 

Roasted Bacon Parmesan Brussels Sprouts

Ingredients:

8 oz. bacon, chopped

2 lbs. fresh Brussels sprouts

½ tsp. salt

½ tsp. black pepper

¼ cup grated parmesan cheese

Directions:

1.)  Preheat the oven to 400 degrees.   

2.)  Cook the bacon in a pot over medium high heat.  Add the Brussels sprouts and toss until they are coated with the bacon drippings.   

3.)  Spread the Brussels sprouts onto a prepared baking pan.  Sprinkle with salt and pepper.  Bake for 20 minutes.  Sprinkle with Parmesan and bake for 10 more minutes.