I made this for dinner last night and it is quickly becoming a family favorite. If you have leftover chicken this recipe is for you. Short on time? Get Perdue short cut chicken or a rotisserie chicken. Also if I don't have an avocado on hand, I will spread guacamole on tortilla shell instead. Enjoy!
Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock (or vegetable stock)
1.5 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1 cup mild or medium salsa verde (depending on how hot you want it)
1/2 cup fat free sour cream
Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas
1. Preheat oven to 375°F. In medium sauce pan, saute garlic in butter over medium-high heat for about 1 minute. Stir in flour and continue to stir while cooking for 2 more minutes.
2. Next stir in the chicken/veggie broth, cumin, salt and pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro.
3. Prepare a 9×13 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.
4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll.
5. Place each tortillas, seam-side down in the dish. Repeat until all tortillas and filling are used up.
6. Pour the remaining sauce over the enchiladas. Cover with leftover cheese and bake for about 20 minutes or until cheese is bubbling.
Source: Family Fresh Meals