Chicken Enchiladas with Avocado Cream Sauce

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My son took a bite of this and said, “Mom, these are the bomb{dot}com!”  And oh my gosh they are!  I can’t even explain to you how amazing this avocado sauce is.   This meal took a little bit to put together but it was so worth it!  It makes quite a bit of dressing so I was able to put it over our salad.  We couldn’t get enough of it!  Trust me, you need to make this!  It will be a instant family favorite!

Rating:5 stars  Difficulty of Recipe: 4 stars
Things that I changed:  I cooked my chicken in the crockpot first in chicken broth.  It shredded perfectly.  I also knew my boys wouldn’t eat the onion and pepper so I didn’t add that part.
Things I would do differently next time:  I would half the cilantro.  It seemed strong in the sauce.
Will I make it again?  Heck yes!
Recipe From: It’s whats for dinner

 
4.5 from 2 reviews
Chicken Enchiladas with Avocado Cream Sauce
 
Delicious chicken enchiladas with an amazing avocado cream sauce!
Author:
Ingredients
  • Enchilada 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: 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.
  2. 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.
  3. 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.
  4. 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 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, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. (I baked mine at 350 for about 20 minutes)
  5. 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.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Chicken

Comments

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  1. Great post. I found you via the Tuesday Talent Show from Chef in Training
    I have linked a pizza I did with leftover roast chicken. Have a good week.

    PS I am your newest follower

  2. Yum these look soooo good! And ‘the bomb.com’ – that made me laugh out loud. 😀

    I wanted to thank you for submitting this to Recipe Sharing Monday last week. The new party is up this morning and I’d love it if you joined us again. Have a great week!

  3. I was searching for an enchilada recipe to make for my family because we’re all trying to figure out what to make and I stumbled upon your little blog, so glad I did! This turned out phenomenal, I forgot to get the peppers but still tasted delicious! However next time I’ll have to remember them he he he!

  4. I might not be looking at the instructions correctly but what do you do with the onion, poblano and jalapeno after you saute? It only says Remove from heat. Do you blend it as well? Another question would be, is this spice? My husband and kids don’t eat spicy.

    1. Ok I just saw that you “layer on some of the vegetable mixture” I’m assuming that’s it. I guess I can leave that out since my family doesn’t eat spicy and kids are also very picky.
      Thanks for the recipe!

    2. I usually don’t use the onion, and peppers. My kids don’t like spicy either! It is still amazing without it!

    1. Im sorry! All of my old recipes do not have the print option. I would have to go in and re write them in all of my old recipes. I will try to get to this one! 🙂

  5. Amazing Recipe!

    It is a once every couple of weeks recipe now for us and I actually crave this dish!

    I do not change anything in the recipe except I love cilantro so I boost that up a bit.

    Thanks for sharing!

  6. Very tasty! I topped mine with some red pepper flakes for a little extra spice, absolutely loved it! Avocado cream sauce was a delight as well, I’ll be reusing this recipe, thanks for sharing!

  7. Alyssa, have you ever tried making enchiladas with corn tortillas from scratch? You should try. It is so tasty you would not believe it. This is a new way I have seen avocado sauce so Im going to try it. excited to taste it like this! Thanks!

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