Go Back
Homemade Chicken Enchiladas with Avocado Cream Sauce photo

Chicken Enchiladas with Avocado Cream Sauce

Creamy avocado sauce coats tender shredded chicken and roasted peppers inside warm tortillas for a comforting enchilada bake.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • Large Skillet
  • Whisk
  • Blender or Food Processor
  • 9x13 Baking Dish
  • Foil

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 tablespoons 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 California avocados peeled and pitted
  • 1/2 cup fresh cilantro chopped (for sauce)
  • 1 tablespoon lime juice juice of one lime (about 1 Tbsp)
  • 2 tablespoons olive oil
  • 1 medium white or yellow onion peeled and thinly sliced
  • 2 poblano peppers stemmed and thinly sliced
  • 1 jalapeño pepper finely diced
  • 8-10 flour tortillas
  • 4 cups shredded cooked chicken rotisserie works best
  • 2-3 cups Monterey Jack cheese shredded
  • fresh cilantro for garnish
  • red onion chopped, for garnish
  • feta cheese for garnish

Instructions
 

  • Melt the butter in a skillet over medium-high heat. Whisk in the flour and cook, whisking constantly, until golden and bubbly, about 2–3 minutes.
  • Slowly whisk the chicken broth into the flour mixture until smooth. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes to thicken.
  • Remove the skillet from heat and stir in the sour cream, cumin, salt, garlic powder, and black pepper until combined.
  • Carefully transfer the warm sauce to a blender or food processor. Add the peeled and pitted avocados, 1/2 cup chopped cilantro, and lime juice. Pulse to a smooth cream, venting the lid occasionally to release steam. Taste and adjust seasoning if needed.
  • Preheat the oven to 350°F (175°C).
  • In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion, sliced poblanos, and diced jalapeño and sauté until the onion is translucent, about 5–6 minutes. Remove from heat.
  • Assemble the enchiladas: lay a tortilla flat, spread 1–2 tablespoons of the avocado cream down the center, then top with some sautéed vegetables, shredded chicken, and a sprinkle of Monterey Jack. Roll tightly and place seam-side down in a 9x13 baking dish. Repeat with remaining tortillas.
  • Drizzle about half of the remaining avocado cream over the filled tortillas. Cover the dish with foil and bake at 350°F for about 20 minutes, until heated through and tortillas begin to firm.
  • Remove foil and garnish with additional cilantro, chopped red onion, and crumbled feta or extra cheese as desired before serving.

Notes

  • Use rotisserie chicken to save time.
  • Vent the blender lid when blending warm sauce.
  • Adjust jalapeño amount to control heat.
  • Shred cheese fresh for best melting.