Creamy Avocado Chicken Enchiladas |
| Name: |
Brittney Garza |
| Base: |
San Diego |
| Recipe: |
Ingredients
1 cup chicken broth
1 cup salsa verde
1/2 cup sour cream (or Greek yogurt)
2 avocados
1 jalapeno, coarsely chopped (remove seeds for less heat)
1 clove garlic
salt and pepper to taste
1 handful cilantro
4 cups cooked shredded chicken
2 avocados, diced
2 green onions, sliced
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
8 (7 inch) tortillas
Directions
Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, salt and pepper, cilantro in a blender or food processor.
Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes. |
| |
|
|
