Avocado Chicken Enchilada's

By mjohnmeyer

Ingredients

• Sauce:
• 1 tablespoon butter
• 1 jalapeno pepper, minced
• 2 garlic cloves, minced
• 1 tablespoon flour
• 1 cup chicken stock
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped cilantro (or parsley)
• 1 cup medium salsa verde
• 1/2 cup sour cream
• Enchiladas:
• 2 cups chopped cooked chicken breasts (or shredded rotisserie)
• 8 oz Monterrey Jack cheese, shredded & divided
• 1 small onion, chopped
• 3 avocados, peeled and chopped
• 8-10 flour tortillas

Details

Adapted from navywifecook.com

Preparation

Step 1

1. Heat oven to 375.

2. In a medium sauce pan, melt butter over medium-high heat. Saute pepper and garlic, for 1 minute. Stir in flour, stirring constantly, and cook for 1 minute.

3. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro (or parsley). Remove from heat.

4. Spray a 9×13 baking dish with cooking spray. Add 3/4 cup sauce to the bottom of the pan.

5. Place chicken, shredded cheese, onion and avocado down the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas.

6. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

navywifecook.com