Description
Delicious cheesy chicken enchiladas topped with creamy salsa verde and melted cheese. Perfect for a family dinner!
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 and 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.
- Prepare a 9×13″ baking dish with nonstick spray and add about 1/2 cup sauce to the bottom of the pan, spreading it evenly.
- 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 and cover with 1 cup of cheese.
- Bake for about 20 minutes or until cheese is bubbling.
Notes
- You could use vegetable stock instead of chicken stock for a vegetarian option.
- Adjust the spice level by choosing mild or medium salsa verde.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg