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Chicken and Avocado Enchiladas

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Cook Time 20 minutes
Total Time 20 minutes
Servings 8 large 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.