Spicy Avocado Chicken Enchiladas

I've been on an avocado kick lately, so when I saw this recipe on The Novice Chef I had to make it. I'm so glad I did-it was fantastic!

Spicy Avocado Chicken Enchiladas (from The Novice Chef)
Yield: Serves 4 (we-family of four- had this for dinner and still have half left over)


Ingredients: 
For the sauce:
1 Tbsp. Butter
1 Serrano Pepper, minced
2 Garlic Cloves, minced
1 Tbsp. Flour (I used white whole wheat)
1 Cup Chicken Stock (I used low-sodium)
1 tsp. Cumin
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper
1/4 Cup Cilantro, chopped
1 Cup Salsa Verde (I used Trader Joe's)
1/2 Cup Sour Cream (I used Chobani fat-free Greek Yogurt)

For the Enchiladas:
4 Chicken Breasts, cooked & shredded (I poached them in low sodium stock)
8 oz Monterey Jack Cheese, shredded & divided
1 red onion, chopped
3 avocados, peeled & chopped
8-10 flour tortillas (I used Trader Joe's 100% whole wheat)

Directions: 
Preheat oven to 375 degrees.

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 stock, cumin, salt, and pepper and bring to a low boil. Once boiling, whisk in the yogurt, salsa verde, and cilantro. Remove from heat.

Spray/grease a 9x13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, 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. Enjoy!