Avocado Chicken Enchiladas Verde
Ingredients
1 tablespoon butter
6 garlic cloves, minced
1 tablespoon flour
1 cup chicken stock
1.5 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup cilantro, chopped
1 cup mild/medium salsa Verde
1/2 cup far free sour cream
Enchiladas
3-4 cups cooked chicken, shredded (I bought a cooked roasted chicken from the grocery store and shredded that)
3 cups shredded Mexican blend cheese
1 cup guacamole
8-10 flour tortillas
Preheat oven to 375°F.
In a medium sauce pan, saute garlic in the butter over medium-high heat for about 1 minute. Stir in the flour and continue to stir while cooking for 2 more minutes.
Stir in the chicken broth, cumin salt and pepper and bring to a simmer. Remove from heat, allow to stop bubble and boil, stir in the sour cream, salsa Verde and cilantro.
Prepare a 9x13 baking dish with cooking spray. Add about 1/2 cup of sauce to the bottom of the pan and spread out so the bottom of the pan is covered.
Lay out a tortilla, add chicken, shredded cheese and guacamole.. roll the tortilla and place in the pan, seem side down. Repeat process till all tortillas are filled.
Pour remaining sauce over enchiladas, cover with leftover cheese and bake for about 20 minutes or until cheese is bubbling.
