Ingredients
- Sauce:
- 1 Tablespoon butter
- 3 cloves garlic, minced
- 1 Tbsp flour
- 1 cup chicken stock
- 2 teaspoon each cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped cilantro (I used dried)
- 1 cup mild or medium salsa verde (depending on how hot you want it)
- 1/2 cup sour cream
- Ingredients for Enchiladas
- 3-4 cups cooked chicken breasts, chopped or shredded
- 2 cups shredded Mexican-style cheese blend
- 3 avocados, peeled and chopped
- 8 flour tortillas
Preparation
Step 1
1. Preheat oven to 375 degrees. In a medium saucepan, saute garlic in butter for about 1 minute on Medium-high heat. Stir in flour; let it cook for about 2 more minutes. 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 lest as smooth as you can get). Prepare a 9X13 inch 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. 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. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling. **I also added chopped black olives on top of the cheese before baking.
Servings: 8