Creamy Avocado Chicken Enchilada Casserole Recipe

Sauce

• 1 Tb butter
• 3 garlic cloves, minced
• 1 Tb flour
• 1 to 1 1/2 C chicken broth
• 2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 C chopped cilantro
• 1 C salsa verde
• 1/2 C sour cream

• 3 C cooked and shredded chicken
• 2 large avocados, chopped
• 2 C shredded cheese
• 18 corn tortillas (or small flour can also be used)

Instructions

1. Preheat oven to 375°F (190°C) and lightly spray a 9×13-inch casserole pan with nonstick spray.
2. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute. Sprinkle in the flour and whisk to combine; cook 1 minute. While whisking, slowly pour in 1 cup of chicken broth and bring to a simmer. If the sauce is too thick, add up to 1/2 cup more broth until it reaches a gravy-like consistency. Once simmering and smooth, remove from the heat and stir in the cumin, salt, pepper, cilantro, salsa verde and sour cream until fully combined.
3. Spread about 1/2 cup of the sauce on the bottom of the prepared pan. Arrange six tortillas over the sauce, then spread half of the shredded chicken and half of the chopped avocado over them. Sprinkle with about one-third of the cheese and drizzle a little sauce on top. Repeat with another layer of six tortillas, the remaining chicken and avocado, and another third of the cheese, finishing with the final six tortillas. Pour the remaining sauce evenly over the top and sprinkle with the remaining cheese. Bake for 20–25 minutes, until the cheese is bubbly and the casserole is heated through. Let rest a few minutes before slicing and serving.