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
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1 Tbspbutter
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3garlic cloves, minced
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1 Tbspflour
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1 cchicken stock
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2 tspcumin
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1/4 tspsalt
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1/4 tspground black pepper
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1/2 cchopped cilantro
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1 cmild or medium salsaverde
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1/2 cfat free sour cream
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INGREDIENTS FOR THE ENCHILADAS
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3-4 ccooked chicken breast, chopped or shredded
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2 cshredded mexican blend cheese
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3avocados, peeled and chopped
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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.
