Avocado Chicken Avocados

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Avocado Chicken Avocados


Amazing Filling!


Cooking Time: 20
Recipes Makes: 8
Calories: 365
Carbs: 22.7
Fat: 26.9
Protein: 10.7

Ingredients Related Tips

Ingredients for the 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

1/2 cup fat free sour cream

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


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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