Ingredients
Sauce
1 cup chicken broth
1 cup salsa verde
1/2 cup sour cream (or Greek yogurt)
2 avocados
1 jalapeno, coarsely chopped (remove seeds for less heat)
1 clove garlic
1 teaspoon cumin, toasted and ground
salt and pepper to taste
1 handful cilantro
1/2 lime, juice
Filling
4 cups cooked shredded chicken (I ran my through the food processor so it was very fine)
2 avocados, diced
2 green onions, sliced
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
8 corn tortillas
Directions
- Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
- Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
- Coat the bottom of a circular baking dish with non-stick spray. Lay one corn tortilla, filling, sauce, cheese, repeat. Do this until you fill your dish.
- Bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
- For my toddler friendly version place the filling and cheese in a whole wheat tortilla and roll tightly like a taquito. Spray with Pam and salt. Bake the same as above.
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