Avocado Chicken Enchiladas

Ingredients:
4  cups cooked chicken, shredded
2 avocados, peeled and chopped
2  cups shredded cheese blend

1/4 cup Cotija Cheese, crumbled
1 Tablespoon butter
3  garlic cloves, minced
2 Tablespoons flour*
1 cup chicken stock*
1 1/2 teaspoons cumin
1/4 teaspoon fresh ground pepper
1/4 cup chopped fresh cilantro
28 oz canned green enchilada sauce  

1/2 cup sour cream

6-8  Corn or flour tortillas*

I prefer Las Palmas-Medium Sauce

Directions:

Preheat oven to 375°F.

In medium sauce pan, saute garlic in butter over medium-high heat for  about 1 minute.

Stir in flour and continue to stir while cooking for  1-2 more minutes.

Stir in the chicken broth, cumin, and pepper and bring to a boil.

Stir in Enchilada sauce, sour cream, and cilantro.

Return to boil, then remove from heat.

Fill each tortilla with chicken, shredded cheese,(reserving some for the top),  and some avocado and roll up, put in the pan seam side down.

Repeat until pan is full.

Pour the remaining sauce over the tortillas.

 Cover with remaining cheese and bake for 30 minutes.

Sprinkle with Cojita cheese and/or cilantro if desired.

Cojita cheese is very salty, so a tiny bit will do!

Spanish Rice goes great with these