Avacado Chicken Enchuladas
By
Sharon Whitley
@aggiemom20002000
1
Ingredients
-
1 Tbspbutter
-
3garlic cloves, minced
-
1 Tbspflour
-
1 cchicken stock
-
2 tspcumin
-
1/4 tspsalt
-
1/4 tspground black pepper
-
1/2 cchopped cilantro
-
1 cmild or medium salsaverde
-
1/2 cfat free sour cream
-
INGREDIENTS FOR THE ENCHILADAS
-
3-4 ccooked chicken breast, chopped or shredded
-
2 cshredded mexican blend cheese
-
3avocados, peeled and chopped
-
8flour tortillas
How to Make Avacado Chicken Enchuladas
- 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.