Chicken and Avocado Enchiladas
Servings
8large enchiladas
Cook Time
20-30minutes
Servings
8large enchiladas
Cook Time
20-30minutes
Ingredients
Enchilada Sauce
Ingredients for the Enchiladas
Instructions
  1. Preheat oven to 375º.
  2. In a medium sauce pan, sauté garlic in butter over medium-high heat for about 1 minute.
  3. Stir in flour and continue to stir while cooking for 2 minutes.
  4. Combine the chicken broth, cumin, salt and pepper. Add to the butter/flour mixture, stirring constantly.
  5. Bring to a simmer while continuing to stir.
  6. Remove from heat and stir in the sour cream, salsa verde and cilantro.
  7. Grease a 9x13 inch baking dish.
  8. Add about ½ cup sauce to the bottom of the pan. Spread until bottom of the dish is evenly coated.
  9. On a flat surface, lay out a tortilla. Add chicken, shredded cheese, and avocado, filling to the end of the tortilla.
  10. Roll the enchilada and place, seam side down, in the baking dish. Repeat until all tortillas and filling are used up.
  11. Pour the remaining sauce over the enchiladas. Cover with remaining cheese (1 to 1-1/2 cups) and bake, uncovered, for 20 minutes, or until cheese is bubbling.
Recipe Notes

This recipe works beautifully with Mission brand Gluten Free flour tortillas.

This makes a great freezer dinner.  I package mine using my FoodSaver vacuum packer.  They  last for 6-8 months and reheat perfectly.

Make for freezer meals as follows:

Follow the recipe instructions through step 6.  Cool the sauce completely.  Package in an air-tight freezer-safe container, label and freeze for up to 2 months.

Beginning with step 9, assemble the enchiladas.  When the enchiladas are formed, place in an air-tight, freezer-safe container, label and freeze for up to 2 months.

When you are ready to use, remove the enchiladas and sauce from the freezer and allow to thaw at room temperature for up to 2 hours (or thaw in the refrigerator for a day).

Preheat the oven to 375 degrees.  Place 1/2 cup of thawed sauce in a prepared baking dish.  Place the enchiladas, seam side down, in the pan.  Top with the remaining sauce and 1-1/2 cups of cheese.  Bake til warm and bubbly - 20 - 30 minutes.