AVOCADO CHICKEN ENCHILADAS
Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a “medium” Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a “mild” Salsa Verde.
- 1 tablespoon butter
- 1 Serrano pepper, minced
- 2 garlic cloves, minced
- 1 tbsp flour
- 1 cup chicken stock
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 1/4 cup chopped cilantro
- 1 cup medium salsa verde
- 1/2 cup fat free sour cream
- 3 cups shredded chicken breasts (about 4 breasts)
- 8 oz Cabot Monterrey Jack Cheese, shredded & divided
- 1 small yellow onion, chopped
- 3 avocados, peeled and chopped
- 8-10 flour tortillas
Preheat oven to 375°F.
In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper 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 chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.
Compliments of: http://www.thenovicechefblog.com/2012/05/spicy-avocado-chicken-enchiladas-giveaway/