Day 4: Spicy Avocado Chicken Enchiladas

These enchiladas are one of my husband's favorite dishes. Original recipe posting: http://www.thenovicechefblog.com/2012/05/spicy-avocado-chicken-enchiladas-giveaway/

Servings: 4

Ingredients for the Sauce:

1 tablespoon butter

1 Serrano or jalapeño pepper, minced

2 garlic cloves, minced (I've also used Tastefully Simple's Garlic Garlic)

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

Ingredients for the Enchiladas:

3 cups chopped cooked chicken breasts (about 4 breasts) or Ground chicken

8 oz shredded Monterrey Jack Cheese

1 small yellow onion, chopped (I've also used Tastefully Simple's Onion Onion)

3 avocados, peeled and chopped

8-10 flour tortillas

Preheat oven to 375° F.

Step 1:

Melt the butter in a medium sauce pan over medium-high heat. Add the garlic and minced pepper and saute for 1 minute.

Step 2:

Stir in the flour and stir constantly for 2 minutes.

Step 3:

Whisk in the chicken stock, cumin, salt, and pepper. Bring to a low boil.

Step 4:

Once boiling, whisk in the sour cream, salsa verde, and the cilantro. Remove from heat.

Step 5:

Spray a 9x13 baking dish with oil and add 3/4 cup of the sauce to the bottom of the pan.

Step 6:

Prepare the enchiladas by adding the chicken, cheese, onion, and avocado to the center of each tortilla. Save some of the cheese to be sprinkled on top before placing in the oven. Roll the tortillas and place seam-side down in the baking dish.

Step 7:

Pour the remaining sauce over the top of the enchiladas and sprinkle on the remaining cheese. Bake for 15-20 minutes until bubbling.