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
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.
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