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Mexican: Chicken enchiladas with avocado cream sauce/


2 T olive oil
1 med 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 C shredded cooked chicken(rotisserie works best)
2-3 C Monterrey Jack cheese
optional garnish: fresh cilantro, sour cream, and/or shredded cheese

Avocado Cream Sauce:
2 T butter
2 T flour
2 C chicken broth
¾ C sour cream
½ tsp cumin
½ tsp salt
½ tsp garlic powder
¼ tsp pepper
2 California avocados, peeled and pitted
½ C chopped fresh cilantro
juice of one lime



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