This recipe makes a lot! The original recipe didn't specify, but I made them in two 9x13 pans, though you could probably make them in one and just have 2 layers, or maybe roll your enchiladas really, really skinny.
In any case, I had 2 pans of these with 6 enchiladas each, which was perfect since I had a friend who just had a baby and I could just pop over with our second pan. Alternately, you could just freeze the second pan before baking for future use.
Spicy Avocado Enchiladas
1 Tbsp. butter
1 Serrano pepper, seeded and minced
2 garlic cloves, minced
1 Tbsp flour
1 c. chicken stock
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1/4 c. chopped cilantro
1 c. mild salsa verde (you could amp up to medium if you want more heat.)
1/2 c. sour cream
3 c. cooked cubed or shredded chicken
2 c. shredded Monterrey Jack cheese
1 sm. onion, chopped
2-3 avocados, peeled and chopped
10-12 flour tortillas
1. Melt butter in saucepan over medium-high heat. Saute serrano pepper and garlic, for 1 minute. 2. Add flour, stirring constantly and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. 3. Whisk in the sour cream, salsa verde and cilantro. Remove from heat.
4. Combine chicken, 1 c. of cheese, onion, and avocados.
5. Spray 9x13 pan(s) with cooking spray. Pour half of the sauce in bottom of the pan(s). 6. Spoon enchilada filling into tortillas and fold, placing seam side down in the pan.
7. Pour remaining sauce over the top of the enchiladas. Sprinkle with remaining cheese.
8. Bake at 375 for 15-20 minutes. Garnish with fresh chopped cilantro, if desired.
source: The Novice Chef via Pinterest