These chicken enchiladas are incredibly delicious, enhanced by an irresistible, homemade avocado cream sauce! This recipe offers a delightful twist on traditional enchiladas, bringing fresh, vibrant flavors to your table with every serving. It’s perfect for a family dinner or a festive gathering.

Enchilada Ingredients:

• 2 Tbsp. olive oil
• 1 medium white or yellow onion, peeled and thinly sliced
• 2 poblano peppers, stemmed, deseeded, and thinly sliced
• 1 jalapeno pepper, finely diced (remove seeds for less heat, leave some for a spicier kick)
• 8-10 (6-inch) flour tortillas (corn tortillas can also be used for a more traditional texture)
• 4 cups shredded cooked chicken (rotisserie chicken works wonderfully here for convenience)
• 2-3 cups Monterrey Jack cheese, shredded (or a blend of your favorite Mexican cheeses)
• Optional garnishes: fresh cilantro, a dollop of sour cream, and/or additional shredded cheese

Avocado Cream Sauce Ingredients:

• 2 Tbsp. unsalted butter
• 2 Tbsp. all-purpose flour
• 2 cups chicken broth (low sodium preferred)
• 3/4 cup sour cream (full-fat for richness, or light for a healthier option)
• 1/2 tsp. ground cumin
• 1/2 tsp. salt (adjust to taste)
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper (freshly ground is always best)
• 2 ripe California avocados, peeled and pitted (the creamier, the better!)
• 1/2 cup chopped fresh cilantro
• Juice of one fresh lime (approximately 2 tablespoons)

The selection of ripe, creamy California avocados is crucial for achieving the perfect texture and flavor in the sauce. Their rich, buttery texture blends beautifully, creating a silky-smooth sauce that coats every inch of the enchiladas.

Instructions

To Make The Enchiladas:

1. Begin by preparing the incredible “Avocado Cream Sauce” as detailed in the steps below. While the sauce is coming together, preheat your oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish to prevent sticking and ensure even baking.
2. In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced onion, poblano peppers, and finely diced jalapeno. Sauté these vegetables for approximately 5-6 minutes, stirring occasionally, until the onions become soft and translucent, and the peppers are slightly tender. This step brings out their aromatic flavors. Remove the skillet from the heat once cooked.
3. Now, it’s time to assemble your enchiladas. Lay a flour tortilla flat on a clean work surface. Spoon a generous tablespoon or two of the prepared avocado cream sauce down the center of the tortilla. Next, layer a portion of the sautéed vegetable mixture, followed by a handful of shredded cooked chicken, and finally, a sprinkle of Monterrey Jack cheese. Carefully roll the tortilla tightly, tucking in the ends if possible, and place it seam-side down into your prepared baking dish. Repeat this process with the remaining tortillas and fillings until your dish is full. Drizzle about half of the remaining avocado cream sauce evenly over the assembled enchiladas. Cover the baking dish tightly with aluminum foil. Bake for approximately 20 minutes, or until the tortillas are heated through and the cheese inside is gloriously melted and bubbly. The foil helps steam the enchiladas, keeping them soft and moist.
4. Once baked, remove the enchiladas from the oven. To serve, transfer individual enchiladas to plates and generously drizzle with the rest of that exquisite avocado cream sauce. For an extra touch of freshness and flavor, garnish with additional chopped fresh cilantro, a sprinkle of extra shredded cheese, and/or a dollop of cool sour cream. Serve immediately and enjoy the cheers!

To Make Avocado Cream Sauce:

1. In a skillet over medium-high heat, melt the butter. Add the flour and whisk continuously for about 2-3 minutes until it forms a golden, bubbly roux. This will thicken the sauce. Slowly and gradually whisk the chicken broth into the flour mixture, ensuring there are no lumps. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for about 5 minutes, allowing it to thicken further. Stir in the sour cream, cumin, salt, garlic powder, and pepper, whisking thoroughly to ensure a smooth consistency. Remove the skillet from the heat and carefully transfer the mixture to a blender or food processor. Add the peeled and pitted avocados, chopped fresh cilantro, and the juice of one lime. Pulse until the sauce is completely smooth and well-blended. *A word of caution when blending hot liquids: the heat can cause pressure to build up. Be very careful and remember to remove the lid occasionally, or use a vented lid, to allow steam to escape.* Taste the sauce and adjust seasonings with additional salt or pepper if needed to suit your preference.

The smooth, creamy texture of this sauce is what truly sets these enchiladas apart, providing a cool, rich counterpoint to the warm, savory filling. It’s an easy process that yields incredibly impressive results.

If you’re preparing chicken specifically for this recipe, rather than using leftover chicken or a pre-cooked rotisserie chicken (which is a fantastic time-saver!), I highly recommend seasoning your chicken during the cooking process. A few pinches of chili powder and ground cumin, in addition to salt and pepper, will infuse the chicken with an extra layer of authentic, delicious flavor that perfectly complements the enchilada spices. You can simmer chicken breasts or thighs in seasoned broth, then shred them for the filling.

For those who enjoy more heat, consider adding a pinch of cayenne pepper to the avocado cream sauce or leaving some of the seeds in your diced jalapeño. Alternatively, a few dashes of your favorite hot sauce can be stirred into the filling. For a richer flavor profile, try using roasted chicken for your shredded chicken base, which adds depth and a smoky note.

These enchiladas are incredibly versatile. You can easily adapt them to be vegetarian by substituting the chicken with seasoned black beans, corn, and additional sautéed vegetables like zucchini or bell peppers. Experiment with different cheese varieties too; a sharp cheddar or a spicy habanero jack would also be wonderful additions.