I am really getting into cooking these days. My family loves all the new dishes that come their way to test out. My daughter put me to the test this week. I am meant to cook 4 new dishes! Well, I made an A+ with that test. Let’s just say there weren’t any leftovers. My husband said “this is definitely my new favorite meal!”
SCORE! Happy hubby and kiddos equals a happy mommy ……or is that vice versa? Regardless, this is a winning dish. It takes a little more prep time that some other dishes but it’s worth the extra time.
So, how did I create this oh so yummy dish? Well…here goes….
Ingredients
- 2 Tbsp. olive oil
- 1 medium white or yellow onion, peeled and thinly sliced
- 2 poblano peppers, stemmed and sliced
- 1 jalapeno pepper, diced
- package of flour tortillas
- 3-4cups of shredded cooked chicken(I personally used a rotiesserie chicken from the grocery store deli)
- 8-12 oz of Monterrey Jack 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, peeled and pitted
- ½ cup chopped fresh cilantro
- juice of one lime
Instructions:
You will first need to make the cream sauce. Melt the butter in a pan. Add the flour while whisking for a couple of minutes. Add the chicken broth. Bring to a boil then reduce heat to low and let simmer. Stir in the sour cream, cumin, salt, garlic powder and pepper.
Remove from heat and transfer to a blender (or food processor). Add the avocados, cilantro and lime juice. I didn’t have any limes so I used lime juice that I already had at home. I used approx 2-3 tablespoons. Pulse until smooth. Make sure to remove the lid occassionally so that the heat can escape.
In another pan, heat olive oil. Add onion, poblano and jalapeno, and saute for about 5 minutes.
Now it’s time to assemble the enchiladas. This is a great way to get your kids involved by creating an assembly line!
Place a tortilla on a flat surface. Spread the cream sauce down the center of the tortilla. Layer with the onion/pepper mixture, chicken and cheese.
Carefully roll the tortilla so that the seam is facing down. Place in baking dish. Repeat until you’ve assembled all enchiladas. I was able to make 12 tortillas total with plenty of cream sauce left over.
*Note….my children do not like spicy things so I left the onion/pepper mixture out of theirs*
Once all tortillas are placed in dish, cover with aluminum foil and bake for 20 minutes on 350.
When the 20 minutes are up, remove the foil from the baking dish. Drizzle the avocado cream sauce over the top of the enchiladas. Top with cheese and cilantro. Another option would be to add sour cream. My family just isn’t a huge fan of this so I left it off.
I served the enchiladas with rice and drizzled the sauce over top the rice. This was so so yummy….I’m already thinking about adding it back in next week! Too soon?
I think there are alot of ways you could add variety to this. Maybe add corn, beans or even mushrooms to the onion/pepper mixture.
This is the first time I have cooked with avocado. Is this a common item in your recipes? I would love to hear about your own avocado dishes!
