Enchiladas With Avocado Cream Sauce Recipes

AVOCADO CHICKEN ENCHILADAS RECIPE

Avocado Chicken Enchiladas Recipe image

Our delicious avocado chicken enchiladas is the perfect weeknight dish!

Provided by Kristen Hills

Time 35m

Number Of Ingredients 14

Ingredients

1 Tablespoon Butter
3 garlic cloves (minced)
1 Tablespoon flour
1 cup chicken stock ((you could use vegetable stock))
2 teaspoons cumin
¼ teaspoon salt
¼ teaspoon fresh ground pepper
½ cup chopped cilantro
1 cup mild or medium salsa verde ((depending on how hot you want it))
½ cup fat free sour cream
4 cups cooked chicken breast (chopped or shredded)
2 cups shredded Mexican blend cheese
3 avocados (peeled and chopped)
8 flour tortillas

Steps:

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.
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.)
Prepare a 9x13" 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.
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.
Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

Nutrition Facts : Calories 460 kcal, Carbohydrate 29 g, Protein 34 g, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 83 mg, Sodium 833 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

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