this came out yummy! the original recipe called for mixing the tomato and avocado into the sauce… i just added it on top…
Chicken Verde Enchiladas
adapted from cooking light
3/4 cup chopped onion
3/4 cup unsalted chicken stock
1/2 cup salsa verde
1/3 cup finely chopped cilantro
2 tablespoons sliced pickled jalapeño pepper
5 teaspoons all-purpose flour
1/2 teaspoon ground cumin
2 garlic cloves, thinly sliced
8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
3/4 cup chopped tomato
1 ripe peeled avocado
4 ounces reduced-fat sharp cheddar cheese, shaved
2 tablespoons cilantro leaves
1. Place oven rack in lower third of oven, and preheat broiler to high.
2. Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat.
3. Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. top with tomato and avocado. Sprinkle with cilantro leaves.