Name: Chicken & Avocado Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8 servings
Ingredients: 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 (remove seeds for less heat); 8-10 (6-inch) flour tortillas; 4 cups shredded cooked chicken; 2-3 cups Monterrey Jack cheese; optional garnish: fresh cilantro, sour cream, and/or shredded cheese; 2 Tbsp. butter; 2 Tbsp. flour; 2 cups chicken broth; 3/4 cup 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 cup chopped fresh cilantro; juice of one lime