Ingredients: |
Ingredients: Yield: serves 4-6
Ingredients:
Filling:
• 3 cups cooked chicken, shredded (any cut is fine, rotisserie chicken is especially tasty)
• 8 oz Monterrey Jack Cheese, shredded & divided
• 1 small yellow onion, chopped
• 3 avocados, peeled and chopped
• 8-10 flour tortillas
Enchilada sauce:
• 2 tablespoon butter
• 4 garlic cloves, minced
• 2-4 jalapeño peppers, minced (leave out if you do not like spicy)
• 2 tbsp flour
• 2 cup chicken stock
• 2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 1/2 cup chopped cilantro
• 2 cup salsa verde (select mild, medium, or hot, to taste)
• 1 cup fat free sour cream
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Directions: |
Directions:Directions:
Preheat oven to 375°F.
To make filling: Mix shredded chicken, shredded cheese, chopped onion and avocado, and 1⁄2 of cilantro together in a large bowl. Set aside.
To make enchilada sauce: In a sauce pan, melt butter over medium to high heat. Saute jalapeño (one, both, or hold some chopped jalapeño pepper back for garnish) and garlic, for about 2 minutes. As though making a Cajun roux, begin stirring in flour, a steady amount at a time, as you stir continuously. Stir for 2 minutes. Pouring steadily as you wisk, add chicken broth, then cumin, salt and pepper. Bring up to a low boil, stirring occasionally. Once boiling, whisk in the sour cream, salsa verde, and 1⁄2 cilantro and remove from heat.
To put it all together: Grease a 9×13 baking dish. Pour a 3/4 cup of the sauce in the pan. Roll filling in each tortilla and place seam-side down in the dish. Since chicken is already cooked, it is ok for these to be a little fat. Pour the remaining sauce over the enchiladas. Top with leftover cheese and minced jalapeño, if held back.
Bake for 20-25 minutes or until bubbling.
Serve immediately. If plating, garnish with left over cilantro. |
This recipe for Chicken Avocado Enchiladas is from