Avocado Chicken Enchiladas

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I knew I was taking a huge gamble by making enchiladas with a white sauce since my husband is a lover of all things tomato-based. It was a gamble I was willing to take, even if it meant eating the whole tray myself. Chicken...and salsa...and sour cream...and cheese...and avocados...all for me? I could only hope...

Unfortunately he loved these just as much as I did, so I was forced to share. Using a rotisserie chicken made the filling a cinch to prepare, so the only really daunting task was preparing the sauce, but even that only took ten minutes. These enchiladas are creamy and decadent. The avocado adds a creamy texture to the filling and is a nice, refreshing contrast to the spicy sauce. Enjoy!

Printable Recipe

Ingredients

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.

Source: Adapted from The Novice Chef