Sauce:
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon flour
- 1 cup chicken stock or bone broth
- 2 teaspoons cumin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup fresh cilantro, chopped
- 1 cup salsa verde (505 Southwestern Medium)
- 1/2 cup sour cream
Enchiladas:
- 4 cups chicken, cooked and shredded or chopped
- 2-3 cups Mexican cheese blend, shredded (divided)
- 3 avocados, peeled and chopped
- 8 tortillas
Saute garlic in butter for about 1 minute. Add flour, and cook for another 2 minutes. Stir in broth, cumin, salt, and pepper. Bring to a simmer. Remove from heat. Add cilantro, salsa verde, and sour cream.
Butter a 9×13 casserole pan. Spread enough sauce to cover bottom of pan (1/2 cup or so).
Fill each tortilla with chicken, cheese, and avocado. Roll to close, and place seam side down in pan.
Cover with remaining sauce, and sprinkle about 1 cup of cheese on top.
Bake for 20 minutes in 375 degree oven.