Mexican

Chicken and Avocado Enchiladas in Creamy Avocado Sauce is for Dinner.

Chicken and Avocado Enchiladas in Creamy Avocado Sauce takes 10 minutes to prepare.

Chicken and Avocado Enchiladas in Creamy Avocado Sauce takes 20 minutes to cook.

Chicken and Avocado Enchiladas in Creamy Avocado Sauce makes 4 servings.

The ingredients for Chicken and Avocado Enchiladas in Creamy Avocado Sauce are:

1/2 cup low sodium chicken broth
1/2 cup salsa verde
1/2 cup fat free greek yogurt
1 avocado, divided
1 jalapeno, coarsely chopped and seeded
1 clove garlic
1 teaspoon ground cumin
salt and pepper to taste
3 tbsp cilantro
1/2 lime, juice
12 oz boneless, skinless chicken breast, cooked & shredded
1 green onion, sliced
1/4 cup fat free cheddar cheese, shredded
1/4 cup 2% monterey jack cheese, shredded
8 small corn tortillas

Here is how you make Chicken and Avocado Enchiladas in Creamy Avocado Sauce:

1. Preheat oven to 350 degrees F. 2. In a food processor, combine chicken broth, salsa Verde, sour cream, 1/2 avocado, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice and puree.3. Mix half of the sauce with the chicken, 1/2 chopped avocado, and green onion.4. Coat the bottom of a large baking dish with half of the sauce. Divide the chicken and avocado mixture evenly between the 8 tortillas, add 1 tsp cheddar cheese, and wrap tightly. Place them in the dish seam side down. 5. Top the enchiladas with the remaining sauce and cheese and bake about 15-20 minutes.Serving Size:?Makes 4 servings

The nutritional information for Chicken and Avocado Enchiladas in Creamy Avocado Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 340.4

• Total Fat: 10.8 g
• Cholesterol: 51.5 mg
• Sodium: 544.9 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 5.0 g
• Protein: 29.9 g

Chicken and Avocado Enchiladas in Creamy Avocado Sauce is Mexican cuisine.

The dietary needs meet for Chicken and Avocado Enchiladas in Creamy Avocado Sauce is Low Fat