Spicy Avocado Chicken Enchiladas

Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a "medium" Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a "mild" Salsa Verde.

Ingredients:

for the sauce:
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

for the enchiladas:
3 cups chopped cooked chicken breasts (about 4 breasts)
8 oz Cabot Monterrey Jack Cheese, shredded & divided
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.

*recipe and photo from the novice chef blog