Chicken Enchiladas with Avocado Cream Sauce

5 from 5 votes
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6
Print Review
Delicious chicken enchiladas with an amazing avocado cream sauce!
Course Main Course
Cuisine Mexican
Keyword chicken, chicken enchiladas, enchiladas

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
  • 3/4 cup sour cream
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 2 California avocados peeled and pitted
  • 1/2 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.
Nutrition Facts
Chicken Enchiladas with Avocado Cream Sauce
Amount Per Serving (6 g)
Calories 445 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g45%
Cholesterol 96mg32%
Sodium 851mg35%
Potassium 455mg13%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 4g4%
Protein 29g58%
Vitamin A 510IU10%
Vitamin C 40.4mg49%
Calcium 98mg10%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.