Chicken & Avocado Enchiladas

I've recently been going through an avocado OBSESSION! I seriously can't get enough guacamole or sliced avocado! Maybe it's the beautiful Spring weather or maybe it's the delicious creaminess that comes from adding avocado to anything? I'm not entirely sure, but regardless, this is a super easy recipe to make if you are just as into avocado as I am! Plus, who doesn't enjoy a little change in our regular menu?

Prep Time: 20 minutes

Cooking Time: 20 minutes

Yields: 3-4 servings (2 enchiladas each)

INGREDIENTS

ENCHILADA FILLING

2 tbsp. olive oil

1 white or yellow onion, thinly sliced

2 poblano peppers, thinly sliced

1 jalapeño pepper, grated or minced (remove seeds for less heat)

8-10 flour tortillas

4 cups shredded cooked chicken

2-3 cups shredded Monterrey jack cheese

AVOCADO CREAM SAUCE

2 tbsp. butter

2 tbsp. flour

2 cups chicken broth

3/4 cups sour cream

1/2 tsp. cumin

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper

2 avocados, pitted

1/2 cup chopped fresh cilantro

1 lime, juiced

DIRECTIONS 1. Preheat oven to 375 degrees. Grease a 9x13 baking dish.

Prepare the avocado cream sauce

2. Melt butter on medium-high heat in a large skillet. Add flour, whisking together until a golden brown roux is formed (2-3 minutes.) Slowly add broth, whisking together until sauce has become smooth and bumps are gone. Reduce to low heat and allow to simmer and thicken for for 5 minutes.

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3. Whisk in sour cream, cumin, garlic powder, salt, & pepper until no lumps remain.

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4. Add sauce to a food processor or blender with avocado, cilantro and lime juice. Pulse until well blended and smooth. **Heat expands, so be sure to remove the lid occasionally to let steam out! Once finished, set aside.

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Prepare enchilada filling 5. Heat olive oil on medium-high heat in a large skillet. Add onion, poblano and jalapeño peppers and saute for 5 minutes, or until onions are translucent. Remove from heat.

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6. Place a tortilla on a flat surface. Spread a tablespoon or two of the avocado cream sauce down the middle. Layer on some of the vegetable mix, chicken and cheese.

7. Roll the tortilla and place seam side down in the baking dish. Repeat with remaining tortillas.

6. Drizzle half of the remaining avocado cream sauce on top of the enchiladas and add remaining cheese. Cover with foil and bake for 20 minutes.

7. Remove from oven and serve. Top with remaining cream sauce, sour cream, chopped cilantro, cheese or lime juice if desired!