Chicken Enchiladas with Avocado Cream Sauce
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The Recipe Critic · by Alyssa Rivers★ 5.0 (8)

Chicken Enchiladas with Avocado Cream Sauce

NUTRITION · PER SERVING40M COOK
CAL 46%·PRO 93%
CARBS 59G26% OF CAL
9G FIBER0G ADDED8G INTRINSIC42G OTHER8G TOTAL SUGAR
FAT 55G54% OF CAL
22G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken-filled tortillas smothered in a creamy avocado sauce and baked until golden. Rich, satisfying, and ready in under an hour.

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Nutrition & ingredients

Ingredients

serves 6
  • 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
PREP
20M
SODIUM
1447MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.