tried and true.

You can tell I am not a professional foodie picture taker. But at least it tastes good. Each week in my Relief Society's newsletter they spotlight someone and have them include a favorite recipe. This past week this recipe was included and it looked good. I gave it a shot and Matt gave it a 4.5.

Spicy Avocado Chicken Enchiladas Lasagna 

For the sauce:

- 1 Tbsp. butter

-2 cloves of garlic, minced

-1 Tbsp. flour

-1 c. chicken stock

-1 tsp. cumin

-1/4 tsp. salt

-1/4 tsp. pepper

-1 c. medium salsa verde

-1/2 c. sour cream

For the enchiladas:

- chicken, cooked and shredded

-monterrey jack cheese, grated

-1/2 onion chopped

-1 or 2 avocados, cubed

-8 to 10 corn tortillas

Preheat oven to 375*. In a medium sauce pan, melt butter and add garlic. Saute for 1 minute. Stir in flour and constantly stir for 2 minutes. Whisk in the chicken broth, cumin, salt, and pepper and bring to a low boil. Once boiling, whisk in salsa and sour cream. Remove from heat.

Spray/grease 9x13 pan. Cover bottom of dish with sauce. Layer tortilla, chicken, cheese, onion, avocado, and sauce. Repeat until all ingredients are used. Top off with sauce and cheese. Bake for 15-20 minutes or until bubbly.

MY NOTES: Next time I would saute the onions. They were a bit strong. I didn't mind them but I know Matt would prefer them cooked down to be softer and smaller. I used a smaller baking dish and it worked fine. You can make it as spicy as you want depending on your salsa. I even sprinkled some crushed red peppers in the sauce to give it an extra zing. Yum!