Chicken enchiladas with avocado cream sauce

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Chicken enchiladas with avocado cream sauce
  • • 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
  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.

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