Spicy Avocado Chicken Enchiladas

These were amazing. So creamy and delicious. The original recipe called for one serrano pepper, but I used two. I took some of the seeds out, but left some as well. Depending on how much spice you like, that's how many peppers you should use.

Sauce:
1 tbsp light butter
1 serrano pepper, minced
2 garlic cloves, minced
1 tbsp flour
1 c fat free chicken broth
1 tsp cumin
1/4 tsp salt
1/4 tsp ground pepper
1/4 c chopped cilantro
1 c medium salsa verde
1/2 c fat free sour cream

Enchiladas:
2-3 c chopped cooked chicken breasts (about 3 breasts)
8 oz Monterrey Jack Cheese, shredded & divided
1 small yellow onion, chopped
3 avocados, peeled and chopped
8-10 flour tortillas

Preheat oven to 375 degrees. 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.

In a large bowl, combine cooked chicken (I cubed mine), 3/4 of the cheese, diced onion, and chopped avocado. Spray a 9x13" baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken mixture 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 20-25 minutes or until bubbling. Serve immediately.

Original recipe found here.