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Enchiladas With Avocado Cream Sauce Recipe

Enchiladas With Avocado Cream Sauce Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 medium onion, peeled and thinly sliced
2 anaheim chilies, stemmed and thinly sliced
1 jalapeno pepper, finely diced
8 -10 flour tortillas
4 cups shredded cooked chicken ( rotisserie works best)
2 -3 cups monterey jack cheese
2 tbsp butter
2 tbsp flour
2 cups chicken broth
3/4 cup sour cream
1/2 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
2 avocados, peeled and pitted
1/2 cup chopped fresh cilantro
juice of 1 lime

Directions:

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 2-3 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.
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 mixture, shredded chicken (or black beans if making vegetarian) 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. Add a sprinkling of extra cheese. Cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. Remove the foil and broil for a few minutes until cheese is browned and bubbly.
Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	821.46 Kcal (3439 kJ)
Calories from fat	521.36 Kcal
		% Daily Value*
Total Fat	57.93g	89%
Cholesterol	117.2mg	39%
Sodium	1449.7mg	60%
Potassium	704.84mg	15%
Total Carbs	41.14g	14%
Sugars	1.67g	7%
Dietary Fiber	4.68g	19%
Protein	36.59g	73%
Vitamin C	11.3mg	19%
Vitamin A	0.7mg	23%
Iron	2.7mg	15%
Calcium	573mg	57%

Amount Per 100 g
Calories	238.91 Kcal (1000 kJ)
Calories from fat	151.63 Kcal
		% Daily Value*
Total Fat	16.85g	89%
Cholesterol	34.09mg	39%
Sodium	421.62mg	60%
Potassium	204.99mg	15%
Total Carbs	11.97g	14%
Sugars	0.49g	7%
Dietary Fiber	1.36g	19%
Protein	10.64g	73%
Vitamin C	3.3mg	19%
Vitamin A	0.2mg	23%
Iron	0.8mg	15%
Calcium	166.6mg	57%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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