Chicken enchiladas with avocado cream sauce

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Chicken enchiladas with avocado cream sauce
 

Ingredients
  • • 2 Tbsp. olive oil
  • • 1 medium white or yellow onion, peeled and thinly sliced
  • • 2 poblano peppers, stemmed and thinly sliced
  • • 1 jalapeno pepper, finely diced
  • • 8-10 flour tortillas
  • • 4 cups shredded cooked chicken(rotisserie works best)
  • • 2-3 cups Monterrey Jack cheese
  • • optional garnish: fresh cilantro, sour cream, and/or shredded cheese
  • Avocado Cream Sauce Ingredients:
  • • 2 Tbsp. butter
  • • 2 Tbsp. flour
  • • 2 cups chicken broth
  • • ¾ cup sour cream
  • • ½ tsp. cumin
  • • ½ tsp. salt
  • • ½ tsp. garlic powder
  • • ¼ tsp. pepper
  • • 2 California avocados, peeled and pitted
  • • ½ cup chopped fresh cilantro
  • • juice of one lime

Instructions
  1. First make the avocado cream sauce:
  2. Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes.
  3. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
  4. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.
  5. 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.)
  6. Season with additional salt or pepper if needed.
  7. 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.
  8. Remove from heat.
  9. To assemble the enchiladas, place a tortilla on a flat surface.
  10. 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 and cheese.
  11. Carefully roll the tortilla and place it seam side down in the baking dish.
  12. Repeat with the remaining tortillas.
  13. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
  14. 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.

 

Thank you to Give Me Some Oven for this awesome recipe! As soon as I found this recipe I just knew it would become a family favorite and for almost a year now I have been making it every couple weeks. The enchiladas (someone kindly pointed out that these are actually called burritos and not considered enchiladas, I’m not too sure!) freeze exceptionally well and so does the sauce! I have made these for friends with new babies and meals for other families and they seem to go over really well.

What is really great about this recipe is it is very family friendly and by that I mean it isn’t that spicy. BUT if you like things spicy (like we do) you can add an extra jalapeño or 2! I usually double the recipe so I have another entire meal in the freezer! The sauce totally makes this dish and the sauce recipe will make plenty of extra dipping sauce for your enchilada. I have also used this sauce as a salad dressing which is pretty much my best idea ever.

avocadocreamsauceburritos (4)

 

 

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  • Hodgolf7

    Found this on pinterest and can’t wait to try it next week for dinner.

  • Luvcouponing

    This looks soooo goood

  • Bcarol33

    Maybe I overlooked this, but at which temperature do you bake it?

    • hannahholzmann

      325 is good, just want the cheese to melt and the tortillas to get a little crispy :)

  • http://profiles.google.com/kreed1287 Kelsey Reed

    Just found this on Pinterest – cannot wait to make these!  We’ll definitely be having them next week :)

  • Reneehazlewood

    So how long does the avocado sauce keep?  Or does it just turn brown if  saved.

    • hannahholzmann

      I imagine if you would refrigerate it, it would turn brown. I froze a mason jar of it and it is still green!

      • http://www.facebook.com/jessica.niederkorn.3 Jessica Niederkorn

        I just put mine in a ziploc freezer bag and it kept really well!

    • Heather

      I thought with the lime juice in it, it wouldn’t turn?

  • http://purplechocolathome.blogspot.com/ Jacqueline

    Can’t wait to try this!  Saw it on Pinterest and the sauce sounds wow!

  • Livingyoung07

    Any idea what the calorie count is on this?

    • hannahholzmann

      I am not sure, It can’t be too bad :)

    • Elisabeth Seeber

       Do a google search for the sparkpeople.com recipe calculator.  When I plugged in the recipe as is, each serving (I estimated 6 servings total) came to:

      Amount Per Serving

        Calories
      836.1

        Total Fat
      41.0 g

         
        Saturated Fat
      17.6 g

         
        Polyunsaturated Fat
      3.6 g

         
        Monounsaturated Fat
      13.9 g

        Cholesterol
      165.7 mg

        Sodium
      1,256.0 mg

        Potassium
      1,004.4 mg

        Total Carbohydrate
      65.9 g

         
        Dietary Fiber
      5.3 g

         
        Sugars
      1.4 g

        Protein
      52.9 g

  • wbfish

    I found you really only need maybe half a lime. 1 lime was overkill for me and I ended up adding more salt and some half & half to try and knock it down a bit. Also made some salsa and added that to the inside as well.

  • CookingMusician

    I just made this tonight for my fiance and I – half the recipe was the perfect amount for us! Also, I don’t have a blender or food processor, so I just mashed the avocado in a big bowl and slowly poured and stirred the creamy mixture in to it. It was a little chunky, but still tasted just fine! We baked it at 375 for 18 minutes (our oven runs hot). Love it!

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  • Shayla Burks

    Do you need to roast and skin the pablano peppers before hand? Or just slice them raw?

  • Nifty Thrifty Me

    Oh my! This is my husbands new favorite. Thank you so much!

  • Brian

    Ok… So I am miserable…just got done making and eating these.. Made them exactly to the recipe. One word.. AMAZING!! Definitely a keeper!

  • Avocado Lover

    Making this for dinner tonight!! Can’t wait to see how it turns out!!!!!

  • Carol

    I’m so making this! Sounds delish!

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  • http://www.facebook.com/sunakshi.sethi Sunakshi Sethi

    Are these pickled jalepenos or fresh ones?

    • http://www.hannahholzmann.com hannahholzmann

      fresh!

  • Tanya

    I prepared this this morning and will be cooking it for dinner today.. Really excited about tring it.. I did us FF sour cream instead and low fat cheese…

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  • Sofa

    So delicious, creamy and rich. For the vegetarians we made a few with black beans instead of chicken.

  • Ashlee84

    Definitely trying this tonight!!

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  • Jennifer Couche

    I made this tonight and it was AMAZING!!!!!!! Thanks to the genius who created and shared:)

  • jess85

    have just made these as we make alot of mexican in our house and im always on the hunt for new meals. i give it a thumbs up the sause is great!!kids even eat it.. if your in australia and cant get poblano peppers i substituted for hoyts hot peppers was closest i could find but still tasted good :)

  • MaryAnn

    Making this right now tell you in a bit how it works out, thanks so much for putting it up. I’ve been looking for a good recipe to make quick for a while now!

  • Mary Ann

    Yummy!! My husband loved it!

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  • http://www.facebook.com/pete.litterski Pete Litterski

    I cooked this several days ago and my wife and I loved it. We might experiment with shrimp in place of chicken, but otherwise wouldn’t change a thing.

  • http://www.facebook.com/doireann.burton Doireann Burton

    Help! I just made the sauce exactly as the recipe says, and it has a very bitter after taste. The avocados were perfectly ripe, so I can’t figure out why this would be! I’ve tried adding salt, sugar and cayenne to help it out, and it still has bitter notes. Any ideas on why this would be, and how to fix/avoid it in the future?

  • Cindy Johnson

    I was having surgery so made this day ahead so my daughter and husband would have easy dinner after being at hospital all day. Avocado cream sauce also, stored in fridge and they added just befor baking. Raved. I think the poblano, jalapeño and onion mix was what gave this dish a unique taste. I enjoyed next day, yummy. Added to rotation.

    • http://www.hannahholzmann.com hannahholzmann

      great!! It is a great one to share!

  • http://www.facebook.com/johanna.murphy Johanna Ellyson Murphy

    Made this for dinner tonight. Sooo good! but the directions didn’t have a temp on them so I just guessed 375*

    • http://www.hannahholzmann.com hannahholzmann

      I am sorry! thank you for pointing that out! I went back and added it!!

  • Kelly

    Soo yummy!!! made these for the second time today (for Christmas) :)

    • http://www.hannahholzmann.com hannahholzmann

      awesome! I always like hearing that!

  • Stacy

    I made these tonight and they were amazing! I only used 1 teaspoon of lime juice (from a bottle) and it was not bitter. Excellent recipe, thank you!

    • http://www.hannahholzmann.com hannahholzmann

      so happy to hear!

  • http://www.facebook.com/MChelleMarie Michelle Marie Gooseby

    definitely going to try this recipe!!!!

  • sunshine

    Trying tonight along with cilantro/lime rice and black beans.

  • Courtney

    Just made this and it was delicious! I had forgot to pick up sour cream so I replaced it with 1/2 c of pear yogurt and it was absolutely delicious! Just thought I would share the idea :)

  • Courtney

    I just made this recipe and had forgot to buy sour cream. I replaced the sour cream with 1/2 cup pear yogurt and it was delicious! Just a thought for anyone that may be in same situation as me. Also, someone made the comment about freezing the leftovers. I am new to freezer cooking so how does one go about doing this? Do you just put the leftovers in a Ziploc then pull them out when ready to use? How do you reheat them?

  • Lynn C

    I made this last night for my twin daughters birthday dinner. They are 28 this year an everyone loved this recipe!

  • hannahholzmann

    Oh! Good to know!! Thanks!

  • Rebecca Keunen

    Thanks for such a delicious recipe!! Came across it via Pinterest and just made it for dinner tonight, my whole family LOVED it!!! Had to substitute Anaheim peppers for poblano since my grocery store didn’t carry the poblanos. This will definitely cooked again in my kitchen!!

  • mohiggy

    Just made this recipe tonight. It was delicious. My husband and I like things a little spicier, so we added a little salsa on the side. I think next time I will add more jalapeno :)

  • Nancy

    Thanks so much for posting this recipe. I found it via Pinterest and it was SO GOOD!!

  • Beckee Biasi

    these were a great new recipe for my family. thank you for sharing :)
    I baked mine at 350, but it took almost 35-40 minutes for the cheese to melt. Just in case anyone runs into this issue, they still turned out amazing

  • Sarah

    I’ve made these at least four times and my husband loves these. Only recommendations are to use a fresh lime instead of the packaged lime juice and I used butter to sautee my vegetables in instead of olive oil. Otherwise this recipe is amazing! Truly a keeper!

  • BasilnThyme

    This was really good. I love the avocado sauce. Thank you for the recipe1

  • Jen

    I just made these last night and they were awesome! Instead of the poblanos, I did regular red bell peppers instead. Also I didn’t want to get my blender out for the sauce, so I mashed the avocados with my potato masher and whisked them into the rest of the sauce, and it came out very smooth and creamy. I was able to fit 8 tortillas in my 9×13 baking dish and put a little bit of the cream sauce on the bottom of the dish before adding the tortillas. It was incredibly easy and will be added to the regular rotation. Thanks!

  • CaribeAzul

    Northern Mexico calls them burritas, not burrito. In the rest of Mexico that dish doesn’t exist.

    • DayDreamer

      Burrito is an American invention lol. I found out about this in high school which is a shame because Im Mexican and I felt embarrassed not to know that. lol

  • LaurieJo

    This recipe is wonderful! I have made it several times. We can’t get decent avocado’s in Montana so I use Costco’s Guacamole…would hate for someone to miss out because the avacados at the store weren’t ripe!

  • Brent

    Made these for the first time tonight. Instant hit! Thanks for the recipe.

  • Cline1019

    Loved this!! Did Anaheim, jalapeño and pablano peppers. Made them in corn tortillas for myself and flour burrito for my boyfriend and topped with some homemade salsa. We both loved it! Def. making again. Thanks!

  • Jemily

    I made this and it was delicious! We love spicy food so to give it a little extra kick I used habanero-lime tortillas from Trader Joes and it was soooooooooo yummy! The avocado sauce was so good on these tortillas. I’m making it again tonight! I’m excited!

  • Austin

    Second time making them. SOOO GOOOD