Chicken & Avocado Enchiladas

Bahan-bahan (6 porsi)

• 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