Chicken Verde Enchiladas

Name: Chicken Verde Enchiladas
Ingredients: 3/4 C Chpd Onion; 3/4 C chicken stock; 1/2 C Salsa Verde (Tejano Salsa Verde good; 1/3 C finely chpd cilantro stems; 5 T flour; 2 T pickled jalapeno pepper, chpd; 5 tsp flour; 1/2 tsp gr. cumin; 2 garlic cloves, diced; 2 C shredded rotisserie chicken breast; 3/4 C chpd tomato; 3 T reduced fat sour cream; 1 ripe peeled avocado, coarsely mashed; 12 corn tortillas; 4 oz reduced fat sharp cheddar cheese; 2 T cilanto

16 ingredients

3 steps

Ingredients

3/4 C Chpd Onion
3/4 C chicken stock
1/2 C Salsa Verde (Tejano Salsa Verde good
1/3 C finely chpd cilantro stems
5 T flour
2 T pickled jalapeno pepper, chpd
5 tsp flour
1/2 tsp gr. cumin
2 garlic cloves, diced
2 C shredded rotisserie chicken breast
3/4 C chpd tomato
3 T reduced fat sour cream
1 ripe peeled avocado, coarsely mashed
12 corn tortillas
4 oz reduced fat sharp cheddar cheese
2 T cilanto

Directions

1

Preheat oven to broil.
2

Combine first 8 ingred. in saucepan stirring with whisk. Bring to a boil; reduce heat, and simmer 4 min. Stir in chicken; cook 1 min. Remove from heat. Stir in tomato, sour cream and avocado.
3

Heat tortillas in microwave to soften. Sppon 1/3 cup chicken mixture in each tortilla and place seam side down on greased baking dish. Top with cheese and broil 3 min until bubbly. Sprinkle top with cilantro.