Chicken and Avocado Enchiladas

By Texaschef11

Ingredients

• 1/2 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 jalapeno, minced
• juice from 1/2 lime
• 1 large chicken breast, cooked and shredded
• 1/2 cup shredded Colby jack cheese
• 1 avocado, pitted and diced
• 1 cup deluxe tomatillo sauce, recipe follows
• 6 flour tortillas
• 1/4 cup shredded Colby jack cheese

Preparation

Step 1

Preheat the oven to 350 degrees. Line an oven proof dish with 2 tablespoons of the deluxe tomatillo sauce. In a medium bowl, combine the garlic powder, cumin, jalapeno, lime juice, chicken and ½ cup of the cheese. Stir well to combine. Add the avocado and toss gently to combine. Microwave the tortillas for ~30 seconds to soften. Fill each tortilla with the chicken mixture, roll each up and place seam side down in the prepared dish. After all the tortillas have been rolled, pour the remaining tomatillo sauce over top. Top with ¼ cup cheese. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 15 minutes more. Serve.

Deluxe Tomatillo Sauce

1 can (28 ounces) tomatillos, drained
1 cup chicken broth
1 teaspoon cumin
1 teaspoon fresh lime juice
2 tablespoons cilantro, minced
1 clove garlic, minced
½ jalapeno, minced
¼ teaspoon salt
¼ teaspoon sugar
1 cup sour cream

In a saucepan, combine tomatillos, broth, cumin, lime juice, cilantro, garlic, jalapeno, salt and sugar. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat. Puree until smooth with an immersion blender. Return to heat, stir in the sour cream and cook 3 minutes more until heated through.