Avacado Chicken Enchuladas

Name: Avacado Chicken Enchuladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6
Cuisine: Mexican
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

By Sharon Whitley
@aggiemom20002000

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

Rating:

★★★★★ 1 vote5

Comments:

7 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
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How to Make Avacado Chicken Enchuladas

Step-by-Step

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.)
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.
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.

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