Avocado Chicken Enchiladas

I found this gem of a dish on Pinterest awhile back, and I made it when my parents were in town.   It is a perfect meal for a crowd - easy to make and has such a fresh, summery, and light taste to it. 

If you're a fan of avocados, and might like a little spice in your life, I would highly recommend this meal!  Serve with mexican rice, salad, or chips and salsa.  And maybe a margarita or two!?  :)

Avocado Chicken Enchiladas

(via)

Ingredients:

for the sauce:

1 tablespoon butter

1 Serrano pepper, minced (leave in seeds for more spiciness!)

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

for the enchiladas:

3 cups chopped cooked chicken breasts (about 4 breasts)

8 oz Monterrey Jack Cheese, shredded & divided

1 small yellow onion, chopped

2 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, 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.

Enjoy!!