Thursday, July 18, 2013

Avocado Chicken Enchiladas

We didn't really care for this.  But it was pretty, so I took a (bad) picture, and other people might really like it.  I'll stick with my regular enchiladas.

Avocado Chicken Enchiladas
from Six Sisters Stuff

Enchilada Sauce:
1 tbsp butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken broth
2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde
1/2 cup fat free sour cream

3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
flour tortillas

Preheat oven to 375F.  In a sauce pan, saute garlic in butter for about 1 minute on medium-high heat.  Stir in flour and let it cook 2 more minutes.  Stir in the chicken broth, cumin, salt, pepper, and simmer.  Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth.  Prepare a 9x13" baking dish with cooking spray.  Add about 1/2 cup sauce to the bottom of the dish and coat evenly.  Lay out a tortilla and add chicken, shredded cheese and avocado, and roll up.  Place the rolled tortilla seam-side down and repeat until the pan is full.  Pour remaining sauce over enchiladas.  Cover with remaining cheese and bake 20 minutes, until cheese is bubbling.

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