Chicken Enchiladas in a Creamy Avocado Sauce

Chicken Enchiladas in a Creamy Avocado Sauce! I had my picky eater close his eyes and taste the sauce before he saw what color it was. :) He loved it!

 

INGREDIENTS:

2 TBSP butter
2 TBSP 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
6-8 flour tortillas
Cooked shredded chicken (I used 5 thin sliced chicken breasts)
Monterey Jack Cheese shredded (about 1lb)

 

DIRECTIONS:

Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly. 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, whisk to remove any lumps. Remove from the heat and transfer mixture to a blender. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (an immersion blender works well for this!)

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 shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in to a 13x9 glass baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, cover the dish with foil and bake for about 20 minutes at 350 degrees, or until heated through.

Serve enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream. I also served with homemade salsa! Mmmm! Enjoy!