Chicken Enchiladas with Avocado Cream Sauce

subheading: Avocado Cream Sauce:

2 tablespoon unsalted butter

2 tablespoon all-purpose flour

2 cups chicken broth

¾ cup sour cream

½ teaspoon cumin

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon pepper

2 California avocados peeled and pitted

½ cup chopped fresh cilantro

juice of one lime

subheading: Chicken Enchiladas:

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 to 10 flour tortillas

4 cups shredded cooked chicken (rotisserie works best)

2 to 3 cups Monterrey Jack cheese

Directions at therecipecritic.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer