Chicken Enchiladas with Avocado Cream Sauce

I am no photographer- so excuse my lack of picture taking skills.

While some people may rock these fancy shmancy cameras, I'm like umm... why does it have a big lense?

yea... I'll stick to cooking for now- leave the expert camera skills to you guys.

Last nights dinner was A-mazing.

We have our usual enchilada recipe that we use all the time, but were itching for something different. 

I came across this recipe and I read the word Avocado. 

Anything with the word avocado in it, is a winner in my book. I had to try it.

I was worried about the jalepenos and pablano peppers being too spicy for our wee tots- but they weren't.

My two year old gobbled them up (now that's saying something).

This stuff is delicious.

ESPECIALLY the sauce. You may end up dipping your pinky in it to taste it. Then your other pinky. By this point you should probably just go grab a spoon.

Oh, and this dish is pretty much all green- a great St. Patrick's dinner idea (wink wink) for all those with aversions to corned beef and cabbage.

Ingredients:

2 Tbsp. olive oil

1 medium yellow onion, peeled and thinly sliced

2 poblano peppers, stemmed and thinly sliced

1 jalepeno pepper, finely diced

8-10 tortillas

4 C. shredded cooked chicken

2-3 C. Monterey Jack cheese

optional garnish: fresh cilantro, sour cream, lime juice, shredded cheese

Avocado Cream Sauce Ingredients:

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. pepper

2 California avocados, peeled and pitted

1/2 C. chopped fresh cilantro

juice of one lime

Directions:

1. First make the avocado Cream Sauce.

2. Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes.

3. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.

4. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.

5. 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.)

6. Season with additional salt and pepper if needed.

7. 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.

8. Remove from heat.

9. To assemble the enchiladas, place a tortilla on a flat surface.

10. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the pepper mixture, shredded chicken and cheese.

11. Carefully roll the tortilla and place it seam side down in the baking dish.

12. Repeat with the remaining tortillas.

13. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.

14. Remove from the oven, then serve individual enchiladas drizzled with remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese or sour cream.

15. Enjoy!