I was inspired to make these from a recipe I saw on facebook, but of course I had to put my own twist on it and make it even more delicious!
3 Garlic Cloves, minced
2 Tbsp Flour
1 Cup Chicken Stock
2 tsp Cumin
1/2 tsp Alpine Touch (Salt & Pepper)
1 Red Pepper Chopped
1 Cup Mild Salsa
1 1/2 Cup Sour Cream
6 Chicken Tenderloins (1 Tbsp Oil)
2 Cups Shredded Mexican Blend Cheese
2 Large Avocados (3 small)
6 Large flour tortillas (8 small)
Preheat oven to 350 degrees. Chop the chicken into small pieces. Pour 1 Tbsp of oil into a skillet, add the chopped chicken and thoroughly brown. Set aside.
To make the enchilada sauce: in a medium sauce pan saute' the garlic and the butter for about 1 minute on med-high heat. Stir in the flour and cook for about 2 more minutes. Turn heat down to medium and add the chicken stock, red pepper and seasonings, stir until smooth. Remove from heat and mix in the sour cream and salsa.
Prepare a 9x13 or similar size pan by spraying dish with non-stick cooking spray. Add 1 1/2 cups of the enchilada sauce to the bottom of the pan.
To make the enchiladas lay out a tortilla and add some of the chicken, cheese and avocodo to fill the inside, roll and place the seam side down in the pan. Repeat until the pan is full.
Pour the remaining sauce over top of the enchiladas and add 1 Cup cheese. Cook for 10 minutes or until cheese bubbles then turn the oven off. Leave the pan for another 10 minutes. Remove and serve with dollops of sour cream on top. Enjoy!
|6 Chicken tenderloins about to be chopped|
|Thoroughly cook the chopped chicken|
|Saute' the garlic in butter in a sauce pan|
|Once smooth, add the sour cream and salsa to the sauce|
|Pour 1 1/2 Cups of the sauce into the bottom of the pan|
|Place the rolled up ingredient filled enchiladas in the pan over the sauce|
|Pour remaining sauce over the enchiladas and cover with a cup of cheese|
|Cook until the cheese starts bubbling|
|Serve with dollops of sour cream and enjoy!|