(Recipe can be found on the Hannah Holzmann’s blog here.)
Step by Step Instructions:
There are 2 parts to this dish, the enchiladas and the sauce. For the enchiladas, you’ll need the following ingredients: 2-3 cups of Monterrey jack cheese or I used a cheddar jack blend that was perfect, Olive Oil, 2 Poblano peppers, which I washed, removed the stems and sliced into then pieces, 1 medium white or yellow onion sliced thinly, 1 jalapeno that has been washed, stems removed and diced into thin pieces, Flour Tortillas (I made 8 enchiladas from this recipe), and about 4 cups of shredded rotisserie chicken (although I didn’t really need that much chicken).
For the avocado cream sauce the following items are needed: Salt, Pepper, 1 cup of Chicken Broth, Flour, Garlic Powder, Ground Cumin, Sour Cream, 2 tablespoons of Butter, 2 Avocados, 1/2 cup of chopped Cilantro, and the juice of 1 Lime.
Begin by preheating the oven to 350 degrees, and then start on the cream sauce. Begin by melting 2 tablespoons of butter in a saucepan.
Then add two tablespoons of flour to the butter.
Then whisk the butter and flour to make a roux (aka – thickening agent).
Then slowly whisk in 1 cup of chicken broth so that there are no lumps.
Then bring the mixture to a boil. Once it’s boiling, reduce the heat and simmer over low for about 5 minutes. The sauce will get slightly thicker as it cooks.
Then add 3/4 cup of sour cream, 1/2 teaspoon of cumin, 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of pepper.
Then stir or whisk the seasonings into the sauce until it’s well combined.
Transfer the sauce to a food processor or blender. Then add 1/2 cup of chopped cilantro, the juice of one lime, and two avocados (minus the peel and pits of course).
Then blend the mixture until it’s smooth. Set the sauce to the side.
Next it’s time to sauté the veggies for the filling. Heat two tablespoons of olive oil in a large skillet over medium high heat (about a 6 on my stove).
Once the oil is hot, add the sliced onion, diced jalapenos, and thinly sliced poblanos to the skillet. I have to say that the heat from the jalapenos and poblanos made my skin pretty sensitive due to the oils in the peppers. I should invest in some gloves next time when handling them.
Sauté the veggies until they are cooked through and the onions are becoming translucent. Wow did they smell fabulous!
It’s assembly time! On each tortilla I spread out a thin layer of sauce, a small handful of the chicken and peppers and then a bit of the shredded cheese. Don’t go too crazy with the filling or you will end up with giant enchiladas. It doesn’t look like much here, but this is plenty. Then roll them up.
I sprayed a baking dish with cooking spray and laid the enchiladas in them with the seam side down. Then pour about 1/2 of the cream sauce over the top and spread it over the enchiladas. Top with a generous amount of cheese. Finally cover the dish with aluminum foil and bake for 20 minutes or so until the enchiladas are heated through and the edges are starting to harden slightly.
Seriously don’t these look so yummy?!
Serve them up and top with more cream sauce and whatever else you want (ie-more sour cream or cilantro if you’d like). So ridiculously good. Dig in! Happy feasting!!
2 Tbsp. olive oil
1 medium white or yellow onion, peeled and thinly sliced
2 poblano peppers, stemmed and thinly sliced
1 jalapeno pepper, finely diced
8-10 flour tortillas
4 cups shredded cooked chicken(rotisserie works best)
2-3 cups Monterrey Jack cheese
optional garnish: fresh cilantro, sour cream, and/or shredded cheese
Avocado Cream Sauce Ingredients:
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 California avocados, peeled and pitted
1/2 cup chopped fresh cilantro
juice of one lime
1. First preheat your oven to 350 degrees, and then 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.
2. In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and sauté for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
3. 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 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, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
4. 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.