Chicken Verde Enchiladas

By brenie_shydee

Ingredients

• 3/4 cup prechopped onion
• 3/4 cup unsalted chicken stock
• 1/2 cup salsa verde
• 1/3 cup finely chopped cilantro stems
• 2 tablespoons sliced pickled jalapeño pepper
• 5 teaspoons all-purpose flour
• 1/2 teaspoon ground cumin
• 2 garlic cloves, thinly sliced
• 8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
• 3/4 cup chopped tomato
• 3 tablespoons reduced-fat sour cream
• 1 ripe peeled avocado, coarsely mashed
• 8 (6-inch) corn tortillas
• 4 ounces reduced-fat sharp cheddar cheese, shaved
• 2 tablespoons cilantro leaves

Preparation

Step 1

1. Place oven rack in lower third of oven, and preheat broiler to high.

2. Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.

3. Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.