Avocado Cream Sauce Recipes

AVOCADO CREMA

Avocado Crema image

Delicious avocado crema. Nothing but simple, fresh flavors that combine into a bright and refreshing dipping sauce or spread that you will want to put on everything.

Provided by Chef Rock

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 12

Number Of Ingredients 8

Ingredients

½ lime, juiced
¼ bunch fresh cilantro, or to taste
1 clove garlic, minced
1 ripe avocado
1 (8 ounce) container Mexican crema (such as Crema Supremo®)
1 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

Combine lime juice, cilantro, garlic, avocado, crema, olive oil, salt, and pepper, in that order, in a blender. Blend until mixture is smooth.

Nutrition Facts : Calories 105 calories, Carbohydrate 2.5 g, Cholesterol 26.7 mg, Fat 10.9 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 5.2 g, Sodium 168.5 mg, Sugar 0.8 g

AVOCADO CREAM SAUCE

Avocado Cream Sauce image

I like this avocado cream sauce over really smoky grilled chicken and some pasta... It's a really basic easy sauce you can play with based on your own preferences.

Provided by KSANFORD77

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

2 avocados
2 cloves garlic
½ lime, juiced, or to taste
2 tablespoons chopped green onions
1 tablespoon chopped fresh cilantro
½ tablespoon chopped fresh tarragon
2 tablespoons butter
¼ cup heavy cream
salt to taste

Steps:

Combine avocados, garlic, lime juice, green onions, cilantro, and tarragon in a food processor; puree until smooth.
Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through, about 5 minutes. Add cream and cook until heated through, but not boiling. Season with salt.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 9.9 g, Cholesterol 35.6 mg, Fat 26 g, Fiber 6.9 g, Protein 2.6 g, SaturatedFat 9.2 g, Sodium 93.3 mg, Sugar 0.8 g

ENCHILADAS WITH AVOCADO CREAM SAUCE

Enchiladas With Avocado Cream Sauce image

From It's What's for Dinner. So delicious. This sauce is addicting. For a vegetarian version, substitute black beans for the chicken and vegetable for the chicken broth.

Provided by sofie-a-toast

Categories One Dish Meal

Time 45m

Yield 10 enchiladas

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 medium onion, peeled and thinly sliced
2 anaheim chilies, stemmed and thinly sliced
1 jalapeno pepper, finely diced
8 -10 flour tortillas
4 cups shredded cooked chicken (rotisserie works best)
2 -3 cups monterey jack cheese
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
3/4 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 avocados, peeled and pitted
1/2 cup chopped fresh cilantro
juice of one lime

Steps:

First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids - the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.
In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken (or black beans if making vegetarian) and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce. Add a sprinkling of extra cheese. Cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. Remove the foil and broil for a few minutes until cheese is browned and bubbly.
Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.

AVOCADO CREAM SAUCE

Avocado Cream Sauce image

From fooddownunder.com. Great on chicken and fish. Can also be used as a dip or in place of red or green salsa on enchiladas.

Provided by mariposa13

Categories Sauces

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 avocados
1 garlic clove, quartered
2 tablespoons fresh chives, chopped
1 tablespoon fresh cilantro, chopped
1/2 tablespoon fresh tarragon, chopped
1/2 lime, juice of
2 tablespoons butter
1/4 cup light cream

Steps:

In food processor fitted with chopping blade, puree avocado with garlic, lime juice, and herbs.
Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through.
Add cream and continue to heat, but do not allow to boil.
Salt to taste and serve.

Nutrition Facts : Calories 245.5, Fat 23.4, SaturatedFat 7.6, Cholesterol 25.2, Sodium 54.7, Carbohydrate 10.2, Fiber 6.9, Sugar 0.8, Protein 2.7

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