Chicken Enchiladas with Avocado

Sauce Ingredients:

*1 tablespoon Butter
*1-2 Jalapeño Peppers
*2 Garlic Cloves, garlic pressed or minced
*1 tablespoon Flour
*1 cup Chicken Stock
*1  teaspoon Cumin
*1/4 teaspoon Salt
*1/4 teaspoon fresh ground Pepper
* 1/4 cup fresh Cilantro, chopped
*1 cup Salsa Verde
*1/2 cup fat free Sour Cream

Sauté in stainless Steel sauce pan Jalapeños and (onion see below) in butter on medium heat for about one minute, slowly add the flour and cook for another 2 minutes. Whisk in the; chicken broth, cumin, salt and pepper. Add the sour cream, salsa Verde and cilantro and remove from heat.

Enchiladas:

*8 cooked chicken tenders, cut into bite size pieces
*8 ounces Pepper Jack Cheese sliced or Monterrey Jack Cheese, shredded (saving some for the topping)
*1/4 cup chopped Onion, sauté in 1 tablespoon of olive oil if desired, see above
*3 Avocados, peeled and diced
8-10 Flour Tortillas

Make each individual enchilada by layering the above enchilada ingredients divided equally between 8 to 10 flour tortillas and up roll each enchilada like you would a soft taco. Then using a glass 9×13 inch baking dish sprayed with cooking spray. Add 3/4 cup sauce to the bottom of the baking dish. Place the prepared/stuffed tortillas in the sauce in the baking dish and cover with the remaining sauce and top with shredded cheese.

Bake the enchiladas at 375*F. for 20-25 minutes or until bubbly. Remove from oven and serve.

Recipe adapted from The Novice Chef

Enjoy!

Lindy