Avacado Chicken Enchuladas
By
Sharon Whitley
@aggiemom20002000
1
Great new recipe that I received from a friend. We loved it! Hope you will too.
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
- 3-4 c
- cooked chicken breast, chopped or shredded
- 2 c
- shredded mexican blend cheese
- 3
- avocados, peeled and chopped
- 8
- flour tortillas
INGREDIENTS FOR THE ENCHILADAS
Step-By-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.)
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.)
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.
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.
Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.
