Chicken Enchiladas with Avocado Cream Sauce
Delicious and comforting chicken enchiladas topped with a rich avocado cream sauce, perfect for family dinners or gatherings.
Ingredients
Avocado Cream Sauce
- 2 tablespoons unsalted butter For the sauce
- 2 tablespoons all-purpose flour To thicken the sauce
- 2 cups chicken broth For the sauce
- 3/4 cup sour cream Adds creaminess
- 1/2 teaspoon cumin For flavor
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 California avocados peeled and pitted For the cream sauce
- 1/2 cup chopped fresh cilantro For the cream sauce
- 1 lime Juice of one For flavor
Enchiladas
- 2 tablespoons olive oil For sautéing vegetables
- 1 medium white or yellow onion Peeled and thinly sliced
- 2 poblano peppers stemmed and thinly sliced
- 1 jalapeño pepper finely diced Adjust spice to taste
- 4 cups shredded cooked chicken Rotisserie works best
- 2-3 cups Monterrey Jack cheese For topping
- Fresh cilantro, red onion, feta cheese For serving
Instructions
Avocado Cream Sauce
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the flour and stir for about 1 minute.
- Slowly whisk in the chicken broth, cooking until the sauce thickens.
- Remove from heat and stir in sour cream, cumin, salt, garlic powder, and pepper.
- In a blender, combine avocados, cilantro, and lime juice. Blend until smooth.
- Mix the avocado blend into the sauce and set aside.
Chicken Enchiladas
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add sliced onion, poblano peppers, and jalapeño. Sauté until soft.
- In a large bowl, mix the cooked chicken with the sautéed vegetables.
- Place about 1/3 cup of the chicken mixture into each tortilla. Roll them up and place in a greased baking dish.
- Pour the avocado cream sauce over the enchiladas, then sprinkle with Monterrey Jack cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
Notes
For added flavor, marinate the chicken with spices before cooking. Use fresh ingredients for the best taste. You can also swap chicken for beef or beans. To store leftovers, let enchiladas cool, place in an airtight container, and refrigerate for up to 3 days. They can be frozen before baking for up to 3 months.