Avocado Chicken Enchiladas

If you can't tell by now that I'm obsessed with enchiladas, then this will probably solidify your suspicions (and P.S. I have TWO more enchilada recipes I tried last week I haven't even posted yet!) Enchiladas are just so easy to make and always turn out great. This recipe was a real winner. Sam was totally, head in heels in love with these enchiladas. He actually said it was one of the best dishes I've ever made. And I couldn't agree more! (This recipe is courtesy of Six Sister's Stuff and if you haven't checked them out yet, you should totally do it!)

Ingredients for Enchilada Sauce:
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock  - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde (depending on how hot you want it)
1/2 cup fat free sour cream

Ingredients for Enchilada Filling:
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas


Directions:
1. Preheat oven to 375 degrees.  In medium sauce pan, saute garlic in butter  for about 1 minute on Medium - High Heat. Stir in flour let it cook for about 2 more minutes.
2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.