Avacado Chicken Enchilada Cassorole

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 3,315.8
  • Total Fat: 166.9 g
  • Cholesterol: 709.7 mg
  • Sodium: 4,524.1 mg
  • Total Carbs: 228.4 g
  • Dietary Fiber: 10.2 g
  • Protein: 230.8 g

View full nutritional breakdown of Avacado Chicken Enchilada Cassorole calories by ingredient


Introduction

From mykitchenescapades.com From mykitchenescapades.com
Number of Servings: 1

Ingredients

    Sauce:
    1 Tb butter
    3 garlic cloves, minced
    1 Tb flour
    1 to 1 1/2 C chicken broth
    2 tsp cumin
    1/4 tsp salt
    1/4 tsp pepper
    1/2 C chopped cilantro
    1 C salsa verde
    1/2 C sour cream

    3 C cooked and shredded chicken
    2 large avocados, chopped
    2 C shredded cheese
    18 corn tortillas (or small flour can also be used)


Directions

1. Preheat oven to 375 degrees and lightly spray a 9x13 casserole pan with nonstick spray.
2. In a medium pan, melt the butter over medium heat then add the garlic to saute for 1 minute. Sprinkle the flour over the butter and whisk to combine. Cook for 1 minute. While whisking, pour in 1 C of chicken broth and allow it to come to a simmer. Add any additional broth if the sauce is too thick. It should be the consistency of gravy. Allow it to come to a simmer again to check the thickness once more. Remove from the heat and add the remaining ingredients for the sauce and mix until all combined.
3. Spread a small amount of the sauce on the bottom of the pan, about 1/2 C. Lay down six tortillas on top of the sauce then add half of the chicken, avocado and 1/3 of the cheese. Drizzle a bit of sauce over the top. Repeat once more. Top the whole dish with 6 more tortillas the spread the remaining sauce over the top and sprinkle on the remaining cheese. Bake for 20-25 minutes until the cheese is bubbling.



Serving Size: 8 servings

Number of Servings: 1

Recipe submitted by SparkPeople user BECKY14291.