Chicken & Avocado Enchiladas
Ingredients
Enchilada Ingredients
-
2
Tbsp.
olive oil
-
1
medium
white or yellow onion
-
2
poblano peppers
poblano peppers
-
1
jalapeno pepper
jalapeno pepper
-
8–10
(6-inch)
flour tortillas
-
4
cups
shredded cooked chicken
-
2–3
cups
Monterrey Jack cheese
-
optional
fresh cilantro
-
optional
sour cream
-
optional
shredded cheese
Avocado Cream Sauce Ingredients
-
2
Tbsp.
butter
-
2
Tbsp.
flour
-
2
cups
chicken broth
-
¾
cup
sour cream
-
½
tsp.
cumin
-
½
tsp.
salt
-
½
tsp.
garlic powder
-
¼
tsp.
pepper
-
2
California avocados
California avocados
-
½
cup
chopped fresh cilantro
-
juice of one
lime
Instructions
- Prepare the avocado cream sauce and preheat the oven to 375°F.
- Grease a 9 x 13-inch baking dish.
- In a skillet, heat olive oil and sauté onion, poblano, and jalapeno for 5-6 minutes until onions are translucent.
- Assemble the enchiladas by placing a tortilla on a flat surface, adding avocado sauce, vegetable mixture, chicken, and cheese, then rolling it up.
- Place the rolled tortillas seam side down in the baking dish.
- Drizzle half of the remaining avocado cream sauce on top, cover with foil, and bake for about 20 minutes.
- Remove from the oven and serve with the rest of the avocado cream sauce and optional garnishes.
Nutrition Facts (estimated)
Servings
6-8
Calories
400
Total fat
20g
Total carbohydrates
35g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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