Chicken, Zucchini and Spinach Enchiladas with Skinny Avocado Cream Sauce

It’s been one way-too-short weekend filled with love, laughter, music and family and I don’t know if I’m quite ready to go back to the regular day-to-day just yet.  Not that there’s anything wrong with the day-to-day, mind you – I really cherish these times when Wes and I can slowly wake up together, munching on breakfast with the Today Show in the background, folding clothes while he digs through our room in search of whatever treasure he’ll uncover next, or (on especially yummy cozy rainy days) snuggling on the couch in front of a movie with all the lights off.  We let the natural light shine through the windows, and even when it’s dim it is still perfect.

 

It’s just that the days we get to do all of those things with Nate around are so much sweeter, but they do go by so much faster.  Especially when we all go to the pool during the only sunny part of the day and splash and laugh and get worn out by the sunshine together.  These are the times I wish I could just lock up in my brain forever and ever amen.

 

I know the slow lazy days won’t last forever, in the same way that I won’t always be able to arm wrestle Weston into cuddling with me.  So while we wait for the weekend and more full-family time together, I will soak in as much of this sweet time with my baby boy.  He won’t always be a baby; nay, he “technically” isn’t one now.  But I will always call him baby and he will always be MY baby.

 

Oh, and I made enchiladas.  For us, to share with you, and for you to share with the ones you love.  Happy Monday to my beautiful, amazing, heart-altering readers and friends 🙂

CHICKEN, ZUCCHINI AND SPINACH ENCHILADAS WITH SKINNY AVOCADO CREAM SAUCE

Sauce inspired by this amazing version from Gimme Some Oven

For the filling/enchiladas themselves:

• 1 boneless skinless chicken breast
• 2 Tbsp olive oil, divided
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp black pepper
• 3 medium zucchini
• 3 cups fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• 8 whole wheat flour tortillas

For the sauce:

• 2 1/2 cups nonfat milk
• 2 Tbsp cornstarch
• 2 chicken bouillon cubes
• 2 whole ripe avocados
• 2 Tbsp lime juice
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• pinch of cayenne pepper (optional if you want a tiny bit of added heat)

For the filling, preheat oven to 375. Rub the chicken breast with 1 Tbsp of the olive oil and sprinkle with the salt, paprika and pepper. Bake at 375 for 30 minutes or until done.  Let cool slightly, then chop into small pieces.  Heat a skillet over medium heat. Add the remaining 1 Tbsp of olive oil and saute the zucchini until soft, about 4-5 minutes.  Remove from the heat and stir in the spinach until slightly wilted.  When the chicken is done and chopped, add it to the skillet and stir everything to combine.

 

For the sauce, heat 2 cups of the milk and the bouillon cubes slowly over medium-low heat. Whisk the cornstarch and the remaining 1/2 cup of milk together until combined. When the 2 cups of milk is warm, whisk in the milk-cornstarch mixture until combined. Continue to warm over low heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon.  Whisk in the cumin, garlic power, salt, pepper and cayenne and remove from the heat.  In a blender or a food processor, combine the ripe avocado and 1/2 of the milk mixture.  CAREFULLY blend until completely smooth.  Add to a large bowl and whisk in the remaining milk mixture.  (NOTE:  I like to do it this way rather than in batches because it yields the same results with less of a mess).

 

To build the enchiladas, spray a large pan with nonstick spray and turn the oven to 400.  In each tortilla spread about 1 tablespoon of the avocado sauce, sprinkle in a pinch of cheese, and layer in 1/8 of the chicken/zucchini mixture. Roll the tortilla tightly around the filling and place seam-side down in the pan.  Repeat for each tortilla.  As Ali does it in her recipe, cover the enchiladas with half of the remaining sauce, then bake at 400 for about 20 minutes. Remove from the oven and pour the remaining sauce on top.  Serve immediately!

 

***Just a quick note:  the avocado sauce will brown if you don’t serve it immediately, even with the lime juice in there.  It doesn’t alter the flavor at all, but the appearance is a little strange.  Just a head’s up!***