Avocado Chicken Enchiladas


For the sauce:

  • 1 tbsp. butter
  • 1 jalapeño pepper, seeded and minced
  • 2 tsp. garlic, minced
  • 1 tbsp. flour
  • 1 cup chicken stock
  • 1 tsp. cumin
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup cilantro, chopped
  • 1 cup mild salsa verde
  • 1/2 cup fat free sour cream

For the enchiladas:

  • 3 cups Rotisserie chicken, chopped
  • 8 oz. Mexican blend cheese, shredded & divided
  • 1 small yellow onion, chopped
  • 3 avocados, peeled and chopped
  • 8-10 flour tortillas

Preheat oven to 375 degrees F.

In a medium sauce pan, melt butter over medium-high heat. Saute jalapeño and garlic for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. 

Add a small amount of chicken, cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Repeat with remaining tortillas and filling.

Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

by The Savvy Kitchen