Organic Emily

Sour Cream Avocado Chicken Enchiladas

Sour Cream Chicken Enchiladas 2
These are really delicious and definitely not fat free, but oh such a crowd pleaser!  Serve with a big green salad.


16 flour tortillas

3-4 cups cooked shredded chicken

4 cups shredded Monterey or Pepper Jack cheese

1 – 4 oz. can mild green chilies, chopped

2 ripe avocados, sliced

4 tablespoons butter

4 tablespoons flour

2 cups chicken broth

1 cup sour cream

4 tablespoons chopped green onions

Coat a 9 x 13 dish with cooking spray and set aside.  Preheat the oven to 350`.  In a large bowl, combine the chicken, chilies and 2 cups cheese.  Fill each  tortilla with about 1/4 cup of the chicken mixture.  Add 1 – 2 slices avocado and fold in sides then fold from bottom to top, placing the seem  bottom side down in the dish.

Sour Cream Chicken Enchiladas

Make the sauce by melting the butter in a large sauce pan over medium high heat.  Add the flour and cook for one minute.  Whisk in the chicken broth and a pinch of salt.  Allow to boil until thickened.  Let cool slightly then whisk in the sour cream.  Pour sauce over enchiladas and sprinkle with remaining cheese.  Top with green onions and bake for 20-25 minutes until bubbly.  Then set the broiler and broil for a few minutes until golden brown.  Enjoy!

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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