Cooked - CHICKEN VERDE ENCHILADAS

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

CHICKEN VERDE ENCHILADAS

1.0

¾ cup prechopped onion

¾ cup unsalted chicken stock

½ cup salsa verde

⅓ cup finely chopped cilantro stems

2 tablespoons sliced pickled jalapeño pepper

5 teaspoons all-purpose flour

½ teaspoon ground cumin

2 garlic cloves, thinly sliced

8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)

¾ cup chopped tomato

3 tablespoons reduced-fat sour cream

1 ripe peeled avocado, coarsely mashed

8 (6-inch) corn tortillas

4 ounces reduced-fat sharp cheddar cheese, shaved

2 tablespoons cilantro leaves

Place oven rack in lower third of oven, and preheat broiler to high.
Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.
Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon½ cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Enchiladas

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 108 weeks ago

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