Chicken Avacado Enchilada

Prep:15minCook:20min

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.

Updated at: Thu, 17 Aug 2023 03:18:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories329 kcal (16%)

Total Fat17.6 g (25%)

Carbs26.5 g (10%)

Sugars1.5 g (2%)

Protein16.1 g (32%)

Sodium365.8 mg (18%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Enchilada sauce

½ cupcrema mexicana

1 tablespoonbutter

3garlic cloves

minced

1 Tbspflour

1 cupchicken stock

or vegetable stock

1 ½ tspcumin

¼ tspsalt

¼ tspfresh ground pepper

¼ cupcilantro

chopped

1 cupmild salsa verde

or medium, depending on how hot you want it

Enchilada filling

3 cupschicken breasts

cooked, chopped or shredded

2 cupsshredded mexican blend cheese

3avocados

peeled and chopped

12corn tortillas

Instructions

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.

OvenPreheat

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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