1-Getting started with Chicken Avocado Enchiladas: Begin by preparing the avocado cream sauce, which gives the dish its signature creamy touch. First, melt the butter and whisk in the flour until it turns golden, then slowly add the chicken broth, bring it to a boil, and simmer.

2-Next: stir in the sour cream, cumin, salt, garlic powder, and pepper for that flavorful base. Remove from heat and blend with the avocados, fresh cilantro, and lime juice until smooth; taste and adjust seasoning as needed. Preheat your oven to 375°F and grease a baking dish to get ready for assembly.

3-Sauté the onion, poblano peppers, and jalapeno pepper: in olive oil until they become translucent, adding a nice crunch and depth.

4-To assemble: spread some avocado sauce on the flour tortillas, layer with the sautéed vegetables, 4 cups of shredded cooked chicken, and 2-3 cups of Monterrey Jack cheese, then roll them up and place seam side down in the baking dish. Finally, drizzle with the remaining sauce, cover with foil, and bake for 20 minutes until heated through and the tortillas start to harden. Serve with any extra sauce and optional garnishes for a complete meal.