This creamy enchilada is a fairly quick meal with lots of flavor. We loved them!
Ingredients
1 tsp olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tsp ground cumin
5 tsp all-purpose flour
¾ cup unsalted chicken stock
½ cup salsa verde
⅓ cup cilantro, finely chopped
2 Tbsp pickled jalapeño pepper, diced
10 oz shredded skinless, boneless rotisserie chicken breast
1 roma tomato, diced
3 Tbsp nonfat plain Greek yogurt
1 avocado, diced
10 (6-inch) corn tortillas
4 oz reduced-fat sharp cheddar cheese, shredded
Instructions
Preheat oven to 425 F.
Heat olive oil in a large saucepan over medium-high heat. Once hot, add onion and cook 4-5 minutes or until softened. Add the garlic and cook until fragrant, about 30 seconds. Stir in cumin and flour, stir well and cook 1-2 minutes. Stir in chicken stock, salsa verde, cilantro, and jalapeno; bring to a simmer and allow to thicken. Stir in chicken, tomato, yogurt, and avocado; remove from heat.
Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon ½ cup chicken mixture into a ceramic baking dish. Spoon ⅓ cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Bake enchiladas for 8-10 minutes or until cheese melts.