Chicken Enchiladas in Creamy Avocado Sauce
Description
Your family or guests will love these chicken enchilades. They are made with a creamy avocado sauce that is to die for. Serve them with a side of your favorite rice, if desired.
Ingredients
1 c. chicken broth/stock
1 c. salsa verde
1/2 c. sour cream or Greek yogurt
4 avocados, peeled and pits removed (2 for sauce and 2 for stuffing)
1 clove garlic, minced
1 t. cumin
salt, to taste
black pepper, to taste
1 handful cilantro
freshly squeezed juice from 1/2 of a lime (about 3 T.)
4 c. cooked shredded chicken, from about 3 large breasts (or store bought Rotisserie or leftover)
2 green onions, sliced
freshly chopped Jalapeno, optional
2 c. Cheddar cheese, shredded
2 c. Monterey Jack cheese, shredded
8 corn or flour tortillas
Directions
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Preheat oven to 350 degrees.
Puree the chicken broth/stock, salsa verde, sour cream, 2 avocados, garlic, cumin, salt, pepper, cilantro and lime juice in a blender or food processor until smooth.
Stir together half of the sauce with the chicken, 1 chopped avocado, green onions and half of the cheese.
Coat the bottom of a large baking dish with some of the sauce; wrap the chicken and avocado mixture in the tortillas; place tortillas in the dish. Spread the remaining sauce on top of the enchiladas.
Bake 30 minutes or until sides are bubbly. Top with the remaining cheese; bake an additional 5-10 minutes.
Slice the remaining avocado and use for garnish.
6-8 servings.
**If you warm the corn tortillas one at a time for about 8 seconds just till they are pliable, they are easier to fill and roll.