Spicy Avocado Chicken Enchiladas

★★★★★ 1 Review
dominicksnana avatar
By Julie Prior
from Mesquite, NV

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.

serves 4-6
prep time 30 Min
cook time 20 Min

Ingredients

  • 1 Tbsp
    butter
  • 1
    serrano pepper, minced
  • 2 clove
    garlic, minced
  • 1 Tbsp
    flour
  • 1 c
    chicken stock
  • 1 tsp
    cumin
  • 1/4 tsp
    salt
  • 1/4 tsp
    fresh ground pepper
  • 1/4 c
    cilantro, fresh, chopped
  • 1 c
    salsa verde, medium
  • 1/2 c
    sour cream, fat-free
  • 3 c
    chicken, cooked, chopped (about 4 breasts)
  • 8 oz
    monterey jack cheese, shredded & divided
  • 1 sm
    yellow onion, chopped
  • 3 md
    avocados, peeled & chopped
  • 8-10
    tortillas, flour
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How To Make

  • 1
    Preheat oven to 375 degrees.
  • 2
    In 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.
  • 3
    Spray/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.

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