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Avocado Chicken Enchiladas Recipe

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This recipe for Avocado Chicken Enchiladas is from The Wells 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!
Category:
Category:
Ingredients:  
Ingredients:  
For Enchilada Sauce
1 T. butter
3 garlic cloves, minced
1 tsp. flour
1 C. chicken stock
1½ tsp. cumin
¼ tsp. salt
¼ tsp. fresh ground pepper
¼ C. chopped cilantro
1 C. mild or medium salsa verde
½ C. sour cream
For the Enchiladas
3-4 C. cooked chicken breasts, chopped or shredded
2 C. shredded Mexican blend cheese
3 Avocados, peeled and chopped
8 flour tortillas
Directions:
Directions:
Preheat oven to 375. In medium sauce pan, sauté garlic and butter over medium-high heat for about one minute. Stir in flour and continue to stir while cooking for two more minutes. Next stir in the chicken broth, cumin, salt and pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro. Prepare a 9 x 13 baking dish with nonstick spray. Add about ½ cup sauce to the bottom of the pan and spread out until bottom of the baking dish is evenly coated. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Place each tortilla seam side down in the dish. Repeat until all tortillas and filling are used up. Pour the remaining sauce over the enchiladas. Cover with the leftover cheese and bake for about 20 minutes or until the cheese is bubbling.
Number Of Servings:
Number Of Servings:
8

 

 

 

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