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