Chicken and Avocado Enchiladas
Ingredients
Enchilada Sauce
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 tablespoon flour
- 1 cup chicken stock
- 1 1/2 teaspoons cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped cilantro
- 1 cup mild or medium salsa verde
- 1/2 cup sour cream
Ingredients for the Enchiladas
- 3-4 cups cooked chicken breast chopped or shredded
- 2 cups shredded Mexican blend cheese
- 3 avocados peeled and chopped
- 8 flour tortillas
Instructions
- Preheat oven to 375º.
- In a medium sauce pan, sauté garlic in butter over medium-high heat for about 1 minute.
- Stir in flour and continue to stir while cooking for 2 minutes.
- Combine the chicken broth, cumin, salt and pepper. Add to the butter/flour mixture, stirring constantly.
- Bring to a simmer while continuing to stir.
- Remove from heat and stir in the sour cream, salsa verde and cilantro.
- Grease a 9x13 inch baking dish.
- Add about ½ cup sauce to the bottom of the pan. Spread until bottom of the dish is evenly coated.
- On a flat surface, lay out a tortilla. Add chicken, shredded cheese, and avocado, filling to the end of the tortilla.
- Roll the enchilada and place, seam side down, in the baking dish. Repeat until all tortillas and filling are used up.
- 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.
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.
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