spicy avocado chicken enchiladas
Substitute 1 jar of 501 medium green salsa and 1/2 c chicken broth (homemade preferred) if not wanting to make sauce from scratch. Also, before serving , top with chopped vegetables (lettuce, tomatoes, onions)& the chopped or sliced avocado. Side dish of Mexican rice, beans or corn go with it nicely as well. The heat from the Serrano peppers depends upon whether you see them or not.
prep time
30 Min
cook time
20 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1 tablespoon butter
- 1 - serrano pepper, minced
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1 cup chicken stock
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/4 cup cilantro, fresh, chopped
- 1 cup salsa verde, medium
- 1/2 cup sour cream, fat-free
- 3 cups chicken, cooked, chopped (about 4 breasts)
- 8 ounces monterey jack cheese, shredded & divided
- 1 small yellow onion, chopped
- 3 medium avocados, peeled & chopped
- 8-10 - tortillas, flour
How To Make spicy avocado chicken enchiladas
-
Step 1Preheat oven to 375 degrees.
-
Step 2In a medium sauce pan, melt butter over med-high heat. Saute Serrano pepper and garlic for 1 min. Stir in flour, constantly stirring, and cook for 2 mins. Whisk in chicken broth, cumin, salt and pepper, bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
-
Step 3Spray/grease a 9x13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, jack cheese, onion and avocado to the center of each tortilla and roll up placing seam-side down in dish. Pour remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Put any other toppings that you prefer and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes