Creamy White Chicken and Avocado Enchiladas
Ingredients:
2 cups cooked shredded chicken (rotisserie chicken works well)
2 ripe avocados, peeled, seeded, and diced
1 cup grated Monterey Jack cheese, divided
1/4 cup chopped fresh cilantro, and a little more for garnish
10 (8-inch) flour tortillas
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
cubed greens 1 can (4 oz) chili peppers
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Creamy White Chicken and Avocado Enchiladas
Directions:
Preheat oven to 175°C (350°F) and make a 9 x 13-in. Lightly oil a baking dish.
In a large bowl, combine shredded chicken, diced avocado, 1/2 cup grated Monterey Jack cheese, and chopped cilantro. Mix well.
Place a portion of the chicken and avocado mixture onto each tortilla, roll tightly, and place seam side down in the prepared baking dish.
Put the unsalted butter in a saucepan and melt it over medium heat. Add flour, stir and cook until a roux forms, 1 to 2 minutes.
Add the chicken stock little by little until smooth and cook, stirring constantly, until thickened.
Remove the pot from the heat and add the sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix well.
Pour the creamy white sauce over the enchiladas in the baking dish, making sure to completely cover the enchiladas.
Sprinkle remaining grated Monterey Jack cheese on top.
Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
Garnish with chopped coriander before serving.
Serve these Creamy White Chicken Avocado Enchiladas warm for creamy, cheesy goodness.