Chicken Enchiladas with Avocado Cream Sauce

source: hannahholzmann.com


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:
2 Tbsp. butter
2 Tbsp. flour
2 cups chicken broth
¾ cup sour cream
½ tsp. cumin
½ tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
2 California avocados, peeled and pitted
½ cup chopped fresh cilantro
juice of one lime

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