Food Friday - Chicken and Avocado Enchiladas

These are sooooo delicious! If you love enchiladas you’ll love these. ;)

Chicken and avocado enchiladas

Ingredients

1 tbsp olive oil

1/2 - 1 onion, diced

2 jalapeños, seeded and diced

2 1/2 cups shredded cooked chicken

2 cups chicken broth; divided

1 cup heavy cream; divided

1 tsp paprika; divided

1/2 tsp salt

4 tbsp butter

1/4 cup almond flour

1 cup sour cream

3 1/2 cups Monterey Jack Cheese, shredded and divided

3 avocados, divided

8 -10 low carb tortillas

Instructions

Preheat oven to 350 degrees.

In a large skillet sauté the onion and jalapeño in the oil, over medium high heat for 2 to 3 minutes, or until the onion is translucent. Add the shredded chicken and cook for 2 minutes.

Pour in 1/2 cup of chicken broth, 1/2 cup of heavy cream, 1/2 tsp of paprika, and 1/2 tsp of salt. Stir, and heat through. Remove and set aside.

In a separate large skillet melt the butter over medium heat. While whisking the butter in the pan, slowly sprinkle in the almond flour. Continue to whisk then slowly drizzle in the remaining 1 1/2 cups of chicken broth. Keep whisking until the mixture becomes smooth and starts to thicken slightly.

Pour in the remaining 1/2 cup of heavy cream and sour cream; stir.

Add 2 cups of Monterey Jack cheese, the remaining 1/2 tsp of paprika and stir until the cheese is melted. Peel and dice 2 avocados and add them to the cheese sauce; stir. Set aside.

Place a small portion of the chicken mixture in the center of a tortilla, top with a couple slices of the remaining avocado, then roll up. Place seam side down in a 9x13 inch casserole dish. Repeat until tortillas and chicken mixture are used up.

Pour the cheese sauce over the enchiladas, and sprinkle with the remaining 1 1/2 cups of Monterey Jack cheese.

Bake for 20-25 minutes.

Notes:

If everyone doesn’t want the heat - leave out the jalapeño and you can add some on top of part of it or none.

You can also top with a little sour cream, and a side of low-carb salsa.

Enjoy!