Ingredients for the Enchilada Sauce
1 tbsp olive oil
3 garlic cloves, minced
1 tbsp flour of choice
1 cup chicken stock – (or vegetable)
2 tsp of cumin
1/4 tsp each salt/pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde
1/2 cup fat free sour cream
Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, shredded
2 cups shredded Mexican blend cheese of choice
3 avocados, peeled and chopped
8 tortillas (whole wheat, low carb)
Preheat oven to 375 degrees. In medium sauce pan, saute garlic in oo for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth.b 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.

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