Avocado Chicken Enchiladas

Photo by Myra O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • for the sauce:

  • 1

    tablespoon butter

  • 1

    Serrano pepper, minced

  • 2

    garlic cloves, minced

  • 1

    tbsp flour

  • 1

    cup chicken stock

  • 1

    tsp cumin

  • 1/4

    tsp salt

  • 1/4

    tsp fresh ground pepper

  • 1/4

    cup chopped cilantro

  • 1

    cup medium salsa verde

  • 1/2

    cup fat free sour cream

  • for the enchiladas:

  • 3

    cups chopped cooked chicken breasts (about 4 breasts)

  • 8

    oz Cabot Monterrey Jack Cheese, shredded & divided

  • 1

    small yellow onion, chopped

  • 3

    avocados, peeled and chopped

  • 8-10

    flour tortillas

Directions

Preheat oven to 375°F. In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. 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. Remove from heat. Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

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