Avocado Cream Chicken Enchiladas

Avocado Cream Chicken Enchiladas
serves 4-5

Ingredients:
For the Enchiladas:
2 tbs. Olive Oil
1 Yellow Onion, peeled and thinly sliced
2 Poblano (or Anaheim) Peppers, stemmed and thinly sliced
1 Jalapeno Pper, finely diced
8-10 Flour Tortillas
4 c. Shredded Cooked Chicken (I used the crock pot to cook the chicken all day prior to shredding.)
2-3 c. Monterrey Jack Cheese, shredded

For the Avocado Cream Sauce:
2 tbs. Butter
2 tbs. Flour
2 c. Chicken Broth
3/4 c. Sour Cream
1/2 tsp. Cumin
1/2 tsp. Salt
1/2 tsp. Garlic Powder
1/4 tsp. Peppr
2 Avocados, peeled and pitted
1/2 c. Cilantro, freshly chopped
Juice of 1 Lime

For the Toppings:
Sour Cream
Shredded Cheese
Cilantro

Instructions:
Preheat oven to 350 degrees. Lightly grease a 9X13 baking dish. (Pyrex works great!)

First make the avocado cream sauce. Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2 minutes.

Slowly whisk the broth into the flour mixture. Bright to a boil, stirring occasionally, then reduce heat to medium-low and simmer for 3-5 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.)

In a large skillet, heat olive oil over medium-high heat. Add onion, poblanos, and jalepeno, and saute for 5-6 minutes, or until the onions are cooked and translucent. Remove from heat.

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 mixture, 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 3/4 of the remaining avocado cream sauce, then cover the dish with foil and back for 20-25 minutes, or until the tortillas are heated through and begin to harden.

Remove from the oven an serve individual enchiladas drizzled with the remaining avocado cream sauce and desired toppings. Enjoy!