Lots of avocado. Very fiddly (but it's worth it imo :D). Serves 4.

Ingredients

• Enchiladas
  • 2 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 2 poblano peppers, stemmed and thinly sliced
  • 1 jalapeño pepper, finely diced
  • 8 flour tortillas
  • 600g ground or shredded chicken, cooked
  • 400g grated cheese
  • fresh cilantro and sour cream for garnish
• Avocado cream sauce
  • 2 tbsp butter
  • 2 tbsp flour
  • 500ml chicken broth
  • 200ml sour cream
  • 0.5tsp ground cumin
  • 0.5tsp garlic powder
  • salt & ground black pepper
  • 2 big or 4 small avocados, peeled and pitted
  • 125ml fresh cilantro, chopped
  • juice of one lime

Tools

• Immersion blender or food processor
• Deep baking dish, oven

Method

1.

• In a large skillet, heat olive oil over medium-high heat. Add the onion, poblano and jalapeño, and sauté for 5-6 minutes until the onions are cooked and translucent. (If you don't have cooked chicken, you can cook ground chicken in a pan and add the onions etc later, and finish everything together.) Remove from heat.

2.

• In the meanwhile, melt the butter in another skillet over medium-high heat. Add the flour, whisking until golden and bubbly, about 2-3 min.
• Slowly stir the broth into the mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 min.
• Stir in the 200ml sour cream, cumin, garlic powder, salt and pepper. Stir thoroughly to remove any lumps.
• Remove from heat. Add the avocados, cilantro and lime juice, and blitz until smooth. Season with more salt or pepper if needed.

3.

• To assemble the enchiladas, place a tortilla on a smooth surface.
• Spread 2 tbsp of the sauce on the middle; add some of the chicken and vegetables, then cheese.
• Roll up the tortilla and place in baking dish.
• When all the tortillas are rolled up, drizzle with about half of the remaining sauce.
• Cover the baking dish with aluminum foil and bake for 20 min at 180°C (or until the tortillas are heated through and begin to harden and get crispy).
• Serve drizzled with the sauce, some sour cream and cilantro sprinkled on top.

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