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Spicy Avocado Chicken Enchiladas Recipe

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This recipe for Spicy Avocado Chicken Enchiladas, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheila Clark


1 T. butter
1 serrano pepper, minced
2 garlic cloves, minced
1 T. flour
1 c. chicken stock
1 tsp. cumin
tsp. salt
tsp. black pepper
c. chopped cilantro
1 c. medium salsa verde
c. sour cream

3 c. shredded chicken
8 oz. Monterrey jack cheese, shredded and divided
1 small onion, chopped (optional)
3 avocados, peeled and chopped
8-10 flour tortillas

1. Preheat oven to 375.
2. In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic for 1 minute. Stir in flour, whisk in chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
3. Spray 9x13 baking dish. Add sauce to the bottom of the pan. Add chicken, cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake 15-20 minutes or until bubbling. Serve immediately




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