Enchilada 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

Avocado Cream Sauce Ingredients:

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