Ingredients: |
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 (remove seeds for less heat)
8-10 (6-inch) flour tortillas
4 c. shredded cooked chicken
2-3 c. Monterrey Jack cheese
optional garnish: fresh cilantro, sour cream, and/or shredded cheese
Avocado Cream Sauce Ingredients:
2 Tbsp. butter
2 Tbsp. flour
2 c. chicken broth
¾ c. sour cream
½ tsp. cumin
½ tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
2 California avocados, peeled and pitted
½ cup chopped fresh cilantro
juice of one lime
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Directions: |
Directions:To Make Avocado Cream Sauce:
1. Melt the butter in a skillet over med-high heat. Add the flour, whisking until golden and bubbly, about 2-3 min. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 min. 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.
To Make The Enchiladas:
1. Preheat oven to 375º. Grease a 9 x 13-inch baking dish.
2. In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 min. until the onions are cooked and translucent. Remove from heat.
3. To assemble the enchiladas, place a tortilla on a flat surface. Spread 1-2 Tbsp. of 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 seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 min., or until tortillas are heated through and begin to harden.
4. Remove from the oven and serve individual enchiladas with reserved avocado cream sauce. Can also garnish with additional cilantro, cheese, and/or sour cream. |
This recipe for Chicken & Avocado Enchiladas is from