Avacado Chicken Enchuladas

Sharon Whitley

By
@aggiemom20002000

Great new recipe that I received from a friend. We loved it! Hope you will too.


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 Tbsp
butter
3
garlic cloves, minced
1 Tbsp
flour
1 c
chicken stock
2 tsp
cumin
1/4 tsp
salt
1/4 tsp
ground black pepper
1/2 c
chopped cilantro
1 c
mild or medium salsaverde
1/2 c
fat free sour cream

INGREDIENTS FOR THE ENCHILADAS

3-4 c
cooked chicken breast, chopped or shredded
2 c
shredded mexican blend cheese
3
avocados, peeled and chopped
8
flour tortillas

Directions Step-By-Step

1
Preheat oven to 375. In medium sauce pan, sauté garlic in butter for about 1 minute on Medium heat. Stir in flour let it cook for about 2 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 and cilantro until smooth. (or smooth as you can get.)
2
Prepare a 9x13 baking dish with non-stick cooking spray. Add about 1/2 cup sauce to bottom of the pan, and spread out until bottom of the baking dish is evenly coated.
3
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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy