Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa
1/2 cup fat free sour cream
Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas
Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes.
Stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa and cilantro until smooth.
Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.