SPICY AVOCADO CHICKEN ENCHILADAS

Spicy Avocado Chicken Enchiladas image

Provided by Julie Prior

Time 50m

Number Of Ingredients 16

1 Tbsp butter
1 serrano pepper, minced
2 clove garlic, minced
1 Tbsp flour
1 c chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 c cilantro, fresh, chopped
1 c salsa verde, medium
1/2 c sour cream, fat-free
3 c chicken, cooked, chopped (about 4 breasts)
8 oz monterey jack cheese, shredded & divided
1 small yellow onion, chopped
3 medium avocados, peeled & chopped
8-10 tortillas, flour

Steps:

1. Preheat oven to 375 degrees.
2. In a medium sauce pan, melt butter over med-high heat. Saute Serrano pepper and garlic for 1 min. Stir in flour, constantly stirring, and cook for 2 mins. Whisk in chicken broth, cumin, salt and pepper, bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
3. Spray/grease a 9x13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, jack cheese, onion and avocado to the center of each tortilla and roll up placing seam-side down in dish. Pour remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Put any other toppings that you prefer and serve immediately.