SAUCE

1 Tbsp unsalted butter

1 serrano pepper, minced (remove seeds for less heat)

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 (plus more for garnish if desired)

1 cup medium salsa verde

1/2 cup fat free plain Greek yogurt (such as 0% Chobani)

ENCHILADAS

3 cups chopped cooked chicken breasts (about 4 breasts)

8 oz. Monterrey Jack cheese, shredded & divided

1 small yellow onion, chopped

3 avocados, peeled and chopped

8-10 whole grain flour tortillas

Directions:

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.

Grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. In a large bowl, combine chicken, 3/4 of the shredded Monterrey Jack cheese, onion and avocado. Place mixture into 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 and lightly brown on top. Serve immediately garnished with cilantro.

Source: Adapted slightly from The Novice Chef.