Avocado Chicken Enchiladas

• portions: 8
• temps actif: 10 mins
• temps total: 35 mins

Ingrédients

For Sauce:

1 Tbsp Butter

3 garlic cloves, minced

1 Tbsp flour

1 cup chicken stock (you could use vegetable stock)

2 tsp cumin

1/2 tsp salt

1/4 tsp ground pepper

1/2 cup chopped cilantro

1 cup mild or medium salsa verde

1/2 cup fat free sour cream

For Enchiladas:

4 cups cooked chicken breast, chopped or shredded

2 cups shredded Mexican blend cheese

2 avocados, diced

8 flour tortillas

Instructions

1. Preheat oven to 375°F. In medium sauce pan, sauté garlic in butter for about 1 minute on medium-high heat. Stir in flour and cook for about 2 more minutes.

2. Next stir in chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in sour cream, salsa verde, and cilantro until smooth.

3. Prepare a 9x13" baking dish with nonstick spray. Add 1/2 cup sauce to the bottom of the pan, and spread until the 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. Place the rolled tortilla seam-side down and repeat until the pan is full.

5. Pour the remaining sauce over the enchiladas. Cover with 1 cup cheese and bake for about 20 minutes or until cheese is bubbling.