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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Avocado Chicken Enchiladas Recipe

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This recipe for Avocado Chicken Enchiladas is from Family Cookbook Supplement, 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:  
Enchilada Sauce:
1 tbsp. butter
3 cloves garlic, minced
1 tbsp. 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 (depending on how hot you like it)
½ c. sour cream
Enchiladas:
3-4 c. cooked chicken breasts, chopped or shredded
2 c. Mexican blend cheese - divided - 1½ c. for filling, ½ c. for topping
3 avocados, peeled and chopped
8 flour tortillas
Directions:
Directions:
Preheat oven to 375º. In a medium sauce pan, saute garlic in butter over medium-high heat for 1 minute. Stir in flour and continue to stir while cooking 2 more minutes. Stir in chicken broth, cumin, salt and pepper and bring to a boil. Remove from heat and stir in sour cream, cilantro and salsa verde. Spray a 9"X13" baking dish with cooking spray. Add about ½ c. sauce to the bottom of the pan, and spread out until the 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 leftover cheese and bake for about 20 minutes or until cheese is bubbling.

 

 

 

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