Avocado Enchiladas

Enchilada Ingredients:

• 2 Tbsp. olive oil
• 1 medium white or yellow onion, peeled and thinly sliced
• 1 jalapeno pepper, finely diced
• 6 flour tortillas
• 2 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
• 1 cup chicken broth
• 1/2 cup sour cream
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 2 avocados, peeled and pitted
• 1/4 cup chopped fresh cilantro
• juice of one lime

Avocado 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, 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.

In a large skillet, heat olive oil over medium-high heat. Add onion and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
To assemble the enchiladas, by spreading 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. 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.

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.