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.
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