Chicken Avocado Enchiladas

Name: Chicken Avocado Enchiladas
Ingredients: Ingredients for the Enchilada Sauce; 1 tablespoon butter; 3 garlic cloves, minced; 1 tbsp flour; 1 cup chicken stock - (you could use vegetable stock); 2 teaspoons of cumin; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1/2 cup chopped cilantro; 1 cup mild or medium salsa verde; 1/2 cup fat free sour cream; Ingredients for the Enchiladas; 3-4 cups cooked chicken breasts, chopped or shredded; 2 cups shredded Mexican blend cheese; 3 avocados, peeled and chopped; 8 flour tortillas

16 ingredients

1 steps

Ingredients

Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde
1/2 cup fat free sour cream
Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

Directions

1

{"0":"Directions","2":"1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium - High Heat. Stir in flour let it cook for about 2 more minutes.","3":"2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)","4":"3. Prepare a 9x13 baking dish with nonstick spray. Add about 1\/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.","5":"4. 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.","6":"5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling."}