Chicken & Avocado Enchiladas
- Yield 6
- Prep 20 minutes
- Cook 20 minutes
- Total 40 minutes
Chicken & Avocado Enchiladas is a chicken recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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 (remove seeds for less heat)
- 8-10 (6-inch) flour tortillas
- 4 cups shredded cooked chicken
- 2-3 cups Monterrey Jack cheese
- optional garnish: fresh cilantro, sour cream, and/or shredded cheese
- 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
Method
Prepare the “Avocado Cream Sauce” as listed below. Warm the oven to 375? F. Grease a 9 x 13-inch baking dish.
In a wide skillet, heat olive oil over medium-a hot burner. Tip in onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Lift from heat.
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. Spoon 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
Lift from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also finish with additional cilantro, cheese, and/or sour cream.
Melt the butter in a skillet over medium a hot burner. Tip in the flour, whisking until the edges turn golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Raise to a boil, then reduce heat to medium-low and let it bubble gently for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Lift from heat and move mixture to a blender or food processor. Tip in avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be
