Avocado Chicken Enchiladas

Photo by Linda M.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • Ingredients for the Enchilada Sauce

  • 1

    tablespoon butter

  • 3

    garlic cloves, minced

  • 1

    tbsp flour

  • 1

    cup chicken stock - (you could use vegetable stock)

  • 2

    teaspoons of cumin

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon fresh ground pepper

  • 1/2

    cup chopped cilantro

  • 1

    cup mild or medium salsa verde

  • 1/2

    cup fat free sour cream

  • Ingredients for the Enchiladas

  • 3-4

    cups cooked chicken breasts, chopped or shredded

  • 2

    cups shredded Mexican blend cheese

  • 3

    avocados, peeled and chopped

  • 8

    flour tortillas

Directions

1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes. 2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.) 3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated. 4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full. 5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

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