ditto

one of my fave blogs by one of my fave people may have just changed my life.
she posted a delish recipe.
we made it. 

and she was right.

so amazeballs.
now i am sharing it with you and i want you to give it a try. you won't regret it.

... 

Spicy Avocado Chicken Enchiladas 

[for the sauce]

1 tablespoon butter

1 Serrano pepper, minced

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

1 cup medium salsa verde

1/2 cup fat free sour cream

[for the enchiladas]

3 cups chopped cooked chicken breasts (about 4 breasts)

8 oz Cabot Monterrey Jack Cheese, shredded & divided

1 small yellow onion, chopped

3 avocados, peeled and chopped

8-10 flour tortillas

Preheat oven to 375°F. 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. Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, cheese, onion and avocado 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 15-20 minutes or until bubbling. Serve immediately. Enjoy!