avacado chicken enchuladas
Great new recipe that I received from a friend. We loved it! Hope you will too.
prep time
20 Min
cook time
20 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 tablespoon butter
- 3 - garlic cloves, minced
- 1 tablespoon flour
- 1 cup chicken stock
- 2 teaspoons cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped cilantro
- 1 cup mild or medium salsaverde
- 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
How To Make avacado chicken enchuladas
-
Step 1Preheat 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.)
-
Step 2Prepare 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.
-
Step 3Lay 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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