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
How to Make Avacado Chicken Enchuladas
- 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.) - 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.
