Avocado Chicken Enchiladas Ingredients for the Enchilada Sauce 1 tablespoon butter 3 garlic cloves, minced 1 tbsp flour 1 cup chicken stock - (you could use vegetable stock) 2 teaspoons of cumin 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper 1/2 cup chopped cilantro 1 cup mild or medium salsa verde (depending on how hot you want it) 1/2 cup fat free sour cream Ingredients for the Enchiladas 3-4 cups cooked chicken breasts, chopped or shredded 2 cups shredded Mexican blend cheese 3 avocados, peeled and chopped 8 flour tortillas Directions 1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes. 2. 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.) 3. Prepare a 9×13 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. 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.
Posted on: Mon, 12 Aug 2013 05:22:07 +0000
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