It is fairly simple, and I imagine if you wanted to could substitute the Serrano pepper with something with less heat if you want, but try to be adventurous this was fantastic.
Ingredients:
Sauce:
1 tablespoon butter
1 Serrano pepper, minced
2 garlic cloves,minced
1 tablespoon flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 fresh ground pepper
1/4 cilantro, chopped
1 cup salsa verde
1/2 cup fat free sour cream
For the enchiladas:
3 cups cooked chicken, chopped or shredded
8 oz Jack cheese (was way more, but we are cheesy people)
1 yellow onion, chopped
3 avocados, peeled and chopped
corn tortillas
Directions:
Preheat oven to 375*
In a medium sauce pan, melt butter on med-high heat. Add Serrano pepper and garlic and saute for approx 1 minute. Add flour and stir constantly. Whisk in chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in sour cream, salsa verde and cilantro, remove from heat.
I layer the enchiladas instead of the traditional way of filling and rolling the cor tortillas. The choice is yours. I also made more sauce since we like our enchiladas one the gooey side. So, to layer I started with corn tortillas, added the chicken, avocado, cheese and sprinkled the onion. Then added a layer of sauce. Repeat one more time. Top with corn tortillas, the rest of the sauce and cheese. Bake until bubbly! (25-30min)
Top with sour cream and a slice of avocado and enjoy!
