Spicy Avocado Chicken Enchiladas

• 1 tablespoon butter
• 1 Serrano pepper, minced
• 2 garlic cloves, minced
• 1 tbsp flour
• 1 cup chicken stock
• 1 tsp cumin
• 1/4 tsp salt
• 1/4 tsp fresh ground pepper
• 1/4 cup chopped cilantro
• 1 cup medium salsa verde
• 1/2 cup fat free sour cream

• 3 cups shredded chicken breasts (about 4 breasts)
• 8 oz Cabot Monterrey Jack Cheese, shredded & divided
• 1 small yellow onion, chopped
• 3 avocados, peeled and chopped
• 8-10 flour tortillas

Directions:

Preheat oven to 375°F. In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat. Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.