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    Avocado Chicken Enchiladas


    Source of Recipe


    Sandy

    List of Ingredients




    Enchilada Sauce:
    1 tablespoon butter
    3 garlic cloves, minced
    1 tbsp flour
    1 cup chicken stock - (you could use vegetable stock)
    2 teaspoons of cumin
    1/4 teaspoon salt
    1/4 teaspoon fresh ground pepper
    1/2 cup chopped cilantro
    1 cup mild or medium salsa verde (depending on how hot you want it)
    1/2 cup fat free sour cream

    Enchiladas:
    3-4 cups cooked chicken breasts, chopped or shredded
    2 cups shredded Mexican blend cheese
    3 avocados, peeled and chopped
    8 flour tortillas

    Recipe



    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.

 

 

 


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