From The Recipe Critic
Chicken Enchiladas with Avocado Cream Sauce
- Time
- 40 min
- Makes
- 6
- Ingredients
- 21
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Ingredients
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 2 cups chicken broth
- 3/4 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 California avocados (peeled and pitted)
- 1/2 cup chopped fresh cilantro
- juice of one lime
- 2 tablespoons olive oil
- 1 medium white or yellow onion, (peeled and thinly sliced)
- 2 poblano peppers, (stemmed and thinly sliced)
- 1 jalapeño pepper, (finely diced)
- 8-10 flour tortillas
- 4 cups shredded cooked chicken ((rotisserie works best))
- 2-3 cups Monterrey Jack cheese
- fresh cilantro
- red onion, (chopped)
- feta cheese
Nutrition · per serving
6 g per serving
- Calories
- 704 kcal
- Fat
- 46 g
- Fiber
- 7 g
- Sugar
- 5 g
- Sodium
- 1089 mg
- Protein
- 40 g
- Trans fat
- 0.2 g
- Cholesterol
- 133 mg
- Carbohydrate
- 36 g
- Saturated fat
- 18 g
- Unsaturated fat
- 24 g
As published by The Recipe Critic.
The method
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