Avocado chicken with homemade enchilada sauce
Ingredients
For 6 people
Ingredients for the sauce:
15 grams butter
3 cloves of garlic finely chopped
15 grams flour
285 ml chicken of vegetable bouillon
7.5 grams cumin
2 grams sea salt
2 grams freshly ground black pepper
40 grams freshly cut coriander
285 grams mild or medium salsaverde sauce (depends on how spicy the sauce should be)
100 grams of fat-free sour cream
Ingredients for the enchiladas:
Approximately 600 grams of chicken breast, cooked and pulled apart
3 avocados peeled and diced
8 flower tortillas
Preparation
1: Preheat the oven or BBQ to 190°
2: Take a medium frying pan and fry the garlic in the butter for 1 minute over medium heat
3: Add the flour and keep stirring, about 2 minutes
4: Add the chicken, broth, cumin, salt, and pepper, constantly stirring and bring to a boil
5: Remove the pan from the heat and add the sour cream, salsa verde and coriander, mix well
6: Take an elongated refractory dish or Dutch Oven and spray it with nonstick or butter the dish
7: Divide about 70 ml of the sauce over the bottom of the dish
8: Turn the chicken mixture tightly distributed over the tortillas with the seam down in the dish
9: Now divide the remainder of the sauce evenly over the tortillas
10: Cook time in the oven for about 15 minutes