Chicken Avacado Enchilada

I prefer corn tortillas so I use either white or yellow. You can use 8 flour tortillas if you prefer. Tip - microwave the corn tortillas about 10-15 seconds. They do not break as easy when rolled if they are slightly warm.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F. In medium sauce pan, saute garlic in butter over medium-high heat for about 1 minute. Stir in flour and continue to stir while cooking for 2 more minutes.

Step 2

Next stir in the chicken/veggie broth, cumin, salt and pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro.

Step 3

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

Step 4

Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll.

Step 5

Place each tortillas, seam-side down in the dish. Repeat until all tortillas and filling are used up.

Step 6

Pour the remaining sauce over the enchiladas. Cover with leftover cheese and bake for about 20 minutes or until cheese is bubbling.

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