Avacado Chicken Enchilada Cassorole
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.comNumber 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.
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.