Since I started managing work, school, and a husband I became friendly with a crock pot. Which in turn made me friendly with the Six Sisters Stuff web site. My mom had always told me my house could set on fire if I left the crock pot on. But out of desperation caused by finishing papers at 3am and going from work to class I needed to take that chance. Plus lots of people had been telling me what I knew deep down inside. My mom was overacting and many people think the crock pot is a life saver. (I love you Mom!)
That aside, this isn’t a crock pot recipe haha! But rather a really good make ahead meal I found through searching the Six Sisters Site for crock pot recipes. Introducing chicken avocado enchiladas. The recipe I followed to a “T” and it is perfect! I had to spread the word of course. It is not that hard to execute and I can see it saving me on many weeknights to come. Needless to say, Brian ate three plates full. I may or may not have just eaten the leftovers before writing this!
Go straight to the source: http://www.sixsistersstuff.com/2013/06/avocado-chicken-enchiladas-recipe.html
Or read recipe below!
Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock – (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde (depending on how hot you want it)
1/2 cup fat free sour cream
Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas
1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes.
2. 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 (or at least as smooth as you can get.)