Avocado Chicken Enchiladas
Homemade enchilada salsa verde sauce is easy to make, and delicious. Top off chicken and avocado enchiladas with this zesty sauce and cheese. Serve with a side of sour cream.
- ENCHILADA SAUCE:
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 tablespoon flour
- 1 cup chicken stock or vegetable stock
- 2 teaspoons cumin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup fresh cilantro, chopped
- 1 cup mild or medium salsa verde
- 1/2 cup fat free sour cream
- 4 cups cooked chicken breasts, chopped or shredded
- 2 cups shredded Mexican blend cheese
- 3 avocados, peeled and chopped
- 8 flour tortillas
Preparation time 30mins
Cooking time 50mins
Adapted from sixsistersstuff.com
Preheat oven to 375°F. In medium sauce pan, saute garlic in butter for about 1 minute on medium or 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 least as smooth as you can get.
Prepare a 9×13-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.