Peppers are beginning to produce well in the garden. In addition to jalapeños, banana and green peppers, I usually plant large chili peppers called Big Daddy. Those peppers are similar to large Hatch chilies. I use them like green peppers, but occasionally I grill them, cover and once cooled, I remove the seeds and blackened skin. They are ready for use in preparing dishes that call for mild chilies or can be frozen for later.

Last Thursday I used them along with avocadoes to make a yummy green enchilada dish.

Creamy Chicken and Avocado Enchiladas
4 boneless, skinless chicken breast halves
Salt, pepper and chili powder for seasoning
2 Tbsp. olive oil
2 onions, chopped
5 mild chili peppers, roasted and chopped
6 oz. Monterrey jack cheese, shredded
12 wheat tortillas

Avocado Cream Sauce
2 Tbsp. butter
2 Tbsp. flour
2 cups chicken broth
3⁄4 cup sour cream
1 tsp. cumin
1 tsp. salt
2 garlic cloves, minced
1⁄2 tsp. pepper
3 avocados, pitted and peeled
1 bunch fresh cilantro, chopped
1 lemon, juiced

Garnishes may include fresh chopped cilantro, sour cream, cheese and jalapeño slices.

Season chicken breasts with salt, pepper and chili powder and brown each side in a large skillet. Remove breasts and sauté onions and peppers in the same skillet. Cut the chicken into bite-sized pieces and return to the pan. Reduce the heat to low, cover and simmer until chicken is done.

Meanwhile prepare the avocado cream sauce by melting butter over medium-high heat. Add flour and stir until golden. Slowly stir in broth, bring to a boil and reduce heat to a simmer for 5 minutes. Stir in sour cream, cumin, salt, garlic and pepper. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lemon juice. Pulse until smooth. Taste and adjust seasonings.

To assemble the enchiladas, spread a spoonful of avocado cream sauce down the middle of the tortilla. Then layer the chicken, onion and pepper mixture followed with cheese. Roll tortilla and place seam side down in a lightly greased baking dish. Continue building and rolling the rest of the tortillas. Drizzle about half of the remaining avocado cream sauce on top, cover the dish with foil and bake for 20 minutes in a 375-degree oven.

Serve enchiladas with a dollop of avocado cream sauce and the garnishes of your choice.

I made extra avocado cream sauce because it is great as a dip for chips or vegetables. Also, if you don’t have time to grill chilies, use a can of roasted chilies.