Avocado Chicken Enchiladas

It's no secret that we love tacos, fajitas and enchiladas around here. I probably make either tacos or fajitas once a week around here, that's how much we love them. And frankly, it's always an easy meal.  With that said, I found this enchilada recipe and I cannot tell you how unbelievably easy and tasty it is!! As soon as I saw that avocado was one of the main ingredients I was sold. This one is definitely going  to become a regular in my house. Plus, with the exception of one or two ingredients, I always have these ingredients on hand. 

Ingredients for the Enchilada Sauce

1 tablespoon butter

3 garlic cloves, minced

1 tbsp flour

1 cup chicken stock  - (I used chicken broth which is the same thing or you could do vegetable stock too)

2 teaspoons of cumin

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

1/2 cup chopped cilantro (I omitted the cilantro, Gabe hates it) 

1 cup mild or medium salsa verde (depending on how hot you want it)

1/2 cup fat free sour cream (I just used regular)

Ingredients for the Enchiladas

3-4 cups cooked chicken breasts, chopped or shredded

2 cups shredded Mexican blend cheese

3 avocados, peeled and chopped

8 flour tortillas

Directions

1. 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.

 2. 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.)

3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.

4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full. 

5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

*I usually just get medium size tortillas so our enchiladas where bigger and I only made 5 and still had leftovers.