Enchiladas With Avocado Cream Sauce Recipe

Name: Enchiladas With Avocado Cream Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; Anaheim Chilies; Jalapeno Pepper; Flour Tortillas; Cooked Chicken; Monterey Jack Cheese; 2 tablespoons butter; 2 tablespoons all-purpose flour; Chicken Broth; 1/2 cup sour cream; 1 teaspoon ground cumin; 1/2 teaspoon salt (or to taste); 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper (or to taste); 2 ripe avocados; Fresh Cilantro; Lime

Indulge in these irresistible Creamy Avocado Enchiladas! This recipe features a ridiculously addictive avocado cream sauce that elevates classic enchiladas to a whole new level. Easily adaptable for vegetarians by substituting black beans for chicken and vegetable broth for chicken broth. Get ready for a flavor fiesta in your mouth!

Prep Time 20 mins

Cook Time 45 mins

Calories 417.7 kcal

Protein 48g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Enchiladas With Avocado Cream Sauce

2 tablespoons olive oil
1 medium onion, chopped
Anaheim Chilies
Jalapeno Pepper
Flour Tortillas
Cooked Chicken
Monterey Jack Cheese
2 tablespoons butter
2 tablespoons all-purpose flour
Chicken Broth
1/2 cup sour cream
1 teaspoon ground cumin
1/2 teaspoon salt (or to taste)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper (or to taste)
2 ripe avocados
Fresh Cilantro
Lime

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How to Make Enchiladas With Avocado Cream Sauce

**Make the Avocado Cream Sauce:** Melt butter in a skillet over medium-high heat. Whisk in flour until golden and bubbly (2-3 minutes).
Slowly whisk in chicken broth (or vegetable broth), bringing to a boil. Reduce heat; simmer 5 minutes.
Stir in sour cream, cumin, salt, garlic powder, and pepper. Remove lumps by whisking.
Transfer to a blender; add avocados, cilantro, and lime juice. Blend until smooth.
Season with salt and pepper to taste.
**Sauté Vegetables:** Heat olive oil in a skillet over medium-high heat. Sauté onion, poblano, and jalapeño until softened (5-6 minutes).
**Assemble Enchiladas:** Spread a spoonful of avocado sauce on each tortilla. Layer with vegetable mixture, chicken (or black beans), and cheese.
Roll tortillas and place seam-down in a baking dish.
Drizzle half the remaining avocado sauce over the enchiladas. Sprinkle with cheese.
**Bake:** Cover and bake at 375°F (190°C) for 20 minutes, or until heated through.
**Broil:** Remove foil; broil for a few minutes until cheese is bubbly and browned.
**Serve:** Drizzle with remaining avocado sauce. Garnish with cilantro, cheese, and sour cream.