Avocado Chicken Enchiladas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 teaspoon salt
- 1 tablespoon butter
- 3 garlic cloves minced
- ingredients for the enchilada sauce
- 1 tbsp flour
- 1 cup chicken stock â - (you could use vegetable stock)
- 2 teaspoons of cumin
- 1/4 teaspoon fresh ground pepper
- 1/2 cup chopped cilantro
- 1 cup mild or medium salsa verde (depending on how hot y
- 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
- Carbohydrate 321.347335323156 g
- Cholesterol 317.908953329081 mg
- Fat 142.466947557332 g
- Fiber 17.722593632334 g
- Protein 116.459525415449 g
- Saturated Fat 73.5449537688766 g
- Serving Size 1 1 Recipe (972g)
- Sodium 5445.29656102625 mg
- Sugar 303.624741690822 g
- Trans Fat 7.51279750259567 g
- Calories 3048 calories
Avocado Chicken Enchiladas
These enchiladas are not your ordinary enchiladas. They have a homemade sauce cooked right into them. This gives them a flavor that is out of this world. They are also incredibly easy to make, so you can have a delicious meal on the table in no time.
The key to these enchiladas is the sauce. It is made with a combination of chicken broth, cumin, salt, pepper, sour cream, salsa verde, and cilantro. This creates a sauce that is flavorful and creamy. It also has a bit of a kick, thanks to the salsa verde. The sauce is poured over the enchiladas and baked until the cheese is melted and bubbly. This creates a dish that is both delicious and visually appealing.
The filling for these enchiladas is also very simple. It consists of cooked chicken, shredded cheese, and avocado. The chicken can be cooked in any way you like, but I recommend grilling or roasting it for the best flavor. The cheese can be any type of shredded cheese that you like, but I recommend using a Mexican blend for the best flavor.
These enchiladas are perfect for a weeknight meal. They are easy to make and they are always a hit with the family. They are also a great way to use up leftover chicken. So next time you are looking for a delicious and easy meal, give these Avocado Chicken Enchiladas a try. You won't be disappointed.
Step-by-step
- 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 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.
- 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.
