AVOCADO CHICKEN ENCHILADAS RECIPE - (4.4/5)

Avocado Chicken Enchiladas Recipe - (4.4/5) image

Provided by pcander

Number Of Ingredients 16

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
ENCHILADAS:
4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

Steps:

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.