Avocado Cream Chicken Enchiladas

I love Avocados so anything that includes it in the recipe, I definitely want to try! Kyle liked these enchiladas more than I did, but they are something that I will make again. Or maybe just use this cream sauce for other recipes :)

I halved the recipe so that it made 4 enchiladas, enough for Kyle to have 2, 1 for myself and 1 for lunch the next day. I DID NOT half the Avocado Cream Sauce though

Ingredients:

2 Tbsp. Olive Oil

1 Red Onion; thinly sliced

2 Poblano Peppers; thinly sliced

1 Jalapeno; diced

Flour tortillas

Rotisserie Chicken (I just used what I wanted for each tortilla)

Monterrey Jack Cheese

Ingredients for sauce:

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 Large Avocados; pitted

1/2 cup Chopped fresh Cilantro

Juice from a lime

What To Do:

• Melt the butter in a skillet. Add the flour and mix until golden, about 2 minutes. Slowly stir in the broth and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes.
• Start cutting up your onion, jalapeno, and poblano peppers. In a skillet, heat oil and add onion and peppers. Saute until the onion is translucent. Remove from heat.
• Once your butter mixture simmers for about 5 minutes, add in sour cream, cumin, salt, garlic powder and pepper. Mix until there are no lumps. Remove and transfer mixture to a blender. Add avocados, cilantro and lime juice. Blend until smooth.
• Preheat oven to 350 F.
• In a baking dish, spread a couple of spoonfuls of the avocado cream sauce to the bottom of the pan. Place a tortilla on a flat surface. Spread a spoonful or two of the sauce down the middle. Layer on the pepper/onion mixture, shredded chicken, and cheese. Roll the tortilla and place seam side down. Once all tortillas are complete, pour as much of the sauce on top as you please. Cover with foil and bake for 20 minutes. During the last 5 minutes, remove foil and sprinkle with cheese. Continue to bake for the last 5 minutes.

*Freeze any remaining sauce that is left over to go with any other recipe you would like to use it for.