Avocado Chicken Enchiladas

How To Make Avocado Chicken Enchiladas

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 (depending on how hot you want it)
• 1/2 cup fat free sour cream

INGREDIENTS FOR THE ENCHILADAS:

1. 3-4 cups cooked chicken breasts, chopped or shredded
2. 2 cups shredded Mexican blend cheese
3. 3 avocados, peeled and chopped
4. 8 flour tortillas

DIRECTIONS:

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.
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.)
3. Prepare a 9×13 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.
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.
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.

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