I found this recipe on Pinterest a couple of months ago. It was love at first sight. Enchiladas packed with chicken, onion, peppers and cheese covered in a creamy avocado sauce... Who wouldn't swoon? I did, and I made this within a few days of finding the recipe.
I'll tell you this, these are some of the most unique and delicious enchiladas I've ever had. They are packed full of flavor, and don't take very long to prepare. We enjoyed these with homemade re-fried beans and Spanish rice.
The recipe made 12 enchiladas, so I split them into two 8X8 dishes and froze one. You'll definitely want to give these a try, and don't be afraid to double the recipe so you can freeze some yourself.
Chicken Enchiladas with Avocado Cream Sauce
2 Tbsp. olive oil
1 medium white or yellow onion, peeled diced
2 poblano peppers, stemmed and diced
1 jalapeno pepper, finely diced
12 taco sized flour tortillas
2 cups shredded cooked chicken (rotisserie works best) (I used leftover pulled pork)
2 cups Monterrey Jack cheese
optional garnish: fresh cilantro, sour cream, and/or shredded cheese
Avocado Cream Sauce Ingredients:
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 avocados, peeled and pitted
1/2 cup chopped fresh cilantro
juice of one lime
First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. 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.
In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove 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. Drizzle 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 and begin to harden.
Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.