Avocado Chicken Enchilada Casserole

• Meat

  • 3 cups Chicken

• Produce

  • 1 Avocados

• Condiments

  • 2 cups Salsa verde

• Bread & Baked Goods

  • 6 Taco-sized flour tortillas

• Dairy

  • 8 oz Mexican blend or sharp cheddar cheese
  • 1/2 cup Milk
  • 2 cups Sour cream

Found on thepinningmama.com

Ingredients

• 2 cups sour cream
• 2 cups salsa verde
• ½ cup milk
• 6 taco sized flour tortillas
• 3 cups shredded chicken (about 3 chicken breasts)
• 1-2 Avocados, diced
• 8 oz shredded Mexican blend or sharp cheddar cheese

Directions

• In a mixing bowl, combine sour cream, salsa verde and milk and stir until combined.
• In a 9x13 casserole dish, spread a small amount of the sour cream mixture to cover the bottom of the dish.
• Cut the tortillas in half and layer 6 half pieces (3 whole tortillas) with the flat (cut side) against the edges of the pan to cover the bottom.
• Spread half of the chicken over the tortillas, then half of the avocado on top of the chicken.
• Spoon half of the remaining sauce mixture over the chicken and avocado and then cover with half the cheese.
• Repeat with the remaining ingredients- tortillas, chicken, avocado, sauce, cheese.
• Bake at 350? F for 40-50 minutes or until it is heated through and the cheese is melted and bubbly.
• After removing from the oven, let rest for 5-10 minutes and then cut and serve.
• Garnish with cilantro and tomatoes if desired.
• Enjoy!