Avocado Chicken Enchiladas

Avocado Chicken Enchiladas
Avocado Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Enchilada Sauce:

  • 1

    Tbsp butter

  • 3

    garlic cloves, minced

  • 1

    Tbsp flour

  • 1

    cup chicken stock

  • 2

    tsp cumin

  • 1/4

    tsp salt

  • 1/4

    tsp fresh ground pepper

  • 1/2

    cup chopped cilantro

  • 1

    cup mild or med salsa verde

  • 1/2

    cup fat free sour cream

  • Ingredients for the Enchiladas:

  • 3-4

    cups cooked chicken breast, chopped or shredded

  • 2

    cups shredded Mexican blend cheese

  • 3

    avocados, peeled and chopped

  • 8

    flour tortillas

Directions

1. preheat oven to 375. in medium sauce pan, saute garlic in butter for about 1 minute of medium/high heat. stir in flour and let it cook for about 2 more minutes. 2. 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 (at least as smooth as you can get it) 3. prepare a 9x13 baking dish with nonstick spray. add about 1/2 cup sauce to the bottom of the pan and spread out until the 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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