Chicken Enchiladas with Avocado Cream Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
704 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchiladas with Avocado Cream Sauce
Description
This recipe begins with preparing the avocado cream sauce by making a roux with butter and flour, then whisking in chicken broth to create a savory base. Sour cream, spices like cumin and garlic powder, avocado, fresh cilantro, and lime juice are blended into the sauce, yielding a velvety, flavorful topping.
The filling involves sautéing onions, poblano peppers, and jalapenos until softened and fragrant, then combining them with shredded cooked chicken and Monterey Jack cheese. The enchiladas are assembled by layering the potato egg mixture, jam, and crab cabbage mixture (incomplete in instructions) inside warmed tortillas, then covered with the avocado sauce and additional cheese before baking.
Baking melds the flavors and melts the cheese, creating a tender, creamy casserole dish. The fresh cilantro, possible garnishes like red onion and feta cheese, add brightness and subtle tang. These enchiladas work well as a satisfying main course for family meals or gatherings.
The balance of creamy avocado sauce with mildly spicy peppers and tender chicken creates a rounded flavor. The recipe offers some flexibility with garnishes and provides a rich, textured experience from the sauce and fillings combined.
Ingredients
Avocado Cream Sauce
- 2 tablespoon butter unsalted
- 2 tablespoon all-purpose flour
- 2 cups chicken broth
- 3/4 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 avocado peeled and pitted, California
- 1/2 cup cilantro chopped, fresh
- lime juice juice of one lime
Chicken Enchiladas
- 2 tablespoons olive oil
- 1 medium white onion peeled and thinly sliced, or yellow onion
- 2 poblano pepper stemmed and thinly sliced
- 1 jalapeno pepper finely diced
- 8-10 flour tortillas
- 4 cups chicken rotisserie works best, shredded, cooked
- 2-3 cups Monterey jack cheese
Optional Garnish
- cilantro fresh
- red onion chopped
- feta cheese
Instructions
Avocado Cream Sauce
- Melt the butter in a skillet over medium-high heat Add the flour, whisking until golden and bubbly for 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.
Chicken Enchiladas
- Preheat the oven to 350°F.
- 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 mixtures, 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.
- Cover the dish with foil and bake at 350°F for about 20 minutes, or until tortillas are heated through and begin to harden.
- Remove from the oven and garnish with additional cilantro, cheese, and/or sour cream.
Notes
- The recipe was updated in 2023 and originally posted in 2019.
- Use rotisserie chicken for convenient shredding and depth of flavor.
- Be cautious when blending hot liquids to avoid pressure buildup; vent the blender lid carefully.
- Adjust seasoning of the sauce after blending according to taste preferences.
- Warming the tortillas before assembling can prevent tearing during rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 704kcal | 35% |
| Carbohydrates | 36g | 12% |
| Protein | 40g | 80% |
| Fat | 46g | 71% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 133mg | 44% |
| Sodium | 1089mg | 45% |
| Potassium | 800mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 998IU | 20% |
| Vitamin C | 43mg | 48% |
| Calcium | 407mg | 41% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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