Spicy Avocado Chicken Enchiladas

Avocados are a big winner in our house! Jon could eat them like apples but I tend to want guacamole 5/7 nights of the week haha. I was excited to see this recipe used avocados inside the enchiladas and not as a topping. Jon was in love.

Ingredients
For the sauce
1 tbsp butter
1 Serrano pepper, seeded and chopped
2 minced garlic cloves
1 tbsp flour
1 cup chicken broth
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/4 cup chopped cilantro
1 cup salsa (original recipe calls for salsa verde but I used a red salsa)
1/2 cup fat free sour cream

For the enchiladas
3 cups shredded cooked chicken
2 cups shredded Mexican blend cheese
1 small onion, chopped
3 avocados, peeled and chopped into bite sized pieces
10 tortillas

1. Melt the butter in a medium sized pan and saute the pepper and garlic for 1 minute
2. Stir in the flour and cook for 2 minutes while stirring
3. Whisk in the chicken broth, cumin, salt, and pepper, and bring to a low boil
4. Once boiling, stir in the salsa, sour cream, and cilantro.
5. Remove from heat and let thicken
6. In a large bowl, mix together the chicken, 3/4 of the cheese, onion, and avocados.
7. Pour 3/4 cup of the sauce to the bottom of a 9x13 baking dish
8. Scoop chicken mixture evenly into tortillas and roll up, place in dish, seam down
9. Top with remaining sauce and cheese
10. Bake at 370 for 15-20 minutes

original recipe