Chicken and Avocado Enchiladas in Creamy Avocado Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup low sodium chicken broth1/2 cup salsa verde1/2 cup fat free greek yogurt1 avocado, divided1 jalapeno, coarsely chopped and seeded1 clove garlic1 teaspoon ground cuminsalt and pepper to taste3 tbsp cilantro1/2 lime, juice12 oz boneless, skinless chicken breast, cooked & shredded1 green onion, sliced1/4 cup fat free cheddar cheese, shredded1/4 cup 2% monterey jack cheese, shredded8 small corn tortillas
1. Preheat oven to 350 degrees F.
2. In a food processor, combine chicken broth, salsa Verde, sour cream, 1/2 avocado, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice and puree.
3. Mix half of the sauce with the chicken, 1/2 chopped avocado, and green onion.
4. Coat the bottom of a large baking dish with half of the sauce. Divide the chicken and avocado mixture evenly between the 8 tortillas, add 1 tsp cheddar cheese, and wrap tightly. Place them in the dish seam side down.
5. Top the enchiladas with the remaining sauce and cheese and bake about 15-20 minutes.
Serving Size: Makes 4 servings
2. In a food processor, combine chicken broth, salsa Verde, sour cream, 1/2 avocado, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice and puree.
3. Mix half of the sauce with the chicken, 1/2 chopped avocado, and green onion.
4. Coat the bottom of a large baking dish with half of the sauce. Divide the chicken and avocado mixture evenly between the 8 tortillas, add 1 tsp cheddar cheese, and wrap tightly. Place them in the dish seam side down.
5. Top the enchiladas with the remaining sauce and cheese and bake about 15-20 minutes.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 340.4
- Total Fat: 10.8 g
- Cholesterol: 51.5 mg
- Sodium: 544.9 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.0 g
- Protein: 29.9 g
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