Description
Delicious cheesy chicken enchiladas topped with salsa verde and a blend of cheeses.
Ingredients
Scale
- 1 Tablespoon Butter
- 3 garlic cloves (minced)
- 1 Tablespoon flour
- 1 cup chicken stock
- 2 teaspoons cumin
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ½ cup chopped cilantro
- 1 cup mild or medium salsa verde
- ½ cup fat free sour cream
- 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 375 degrees.
- In medium sauce pan, saute garlic in butter for about 1 minute on medium-high heat.
- Stir in flour let it cook for about 2 more minutes.
- Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer.
- Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get).
- Prepare a 9×13″ baking dish with nonstick spray.
- Add about ½ cup sauce to the bottom of the pan and spread out until bottom of the baking dish is evenly coated.
- Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll.
- Place the rolled tortilla seam-side down and repeat until the pan is full.
- Pour the remaining sauce over the enchiladas.
- Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.
Notes
- For a spicier version, use a medium or hot salsa verde.
- Can substitute vegetable stock for chicken stock.
- Ensure the cheese is evenly distributed for best melting results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Mexican
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg