Chicken Verde Enchiladas

• 3/4 C Chpd Onion
• 3/4 C chicken stock
• 1/2 C Salsa Verde (Tejano Salsa Verde good
• 1/3 C finely chpd cilantro stems
• 5 T flour
• 2 T pickled jalapeno pepper, chpd
• 5 tsp flour
• 1/2 tsp gr. cumin
• 2 garlic cloves, diced
• 2 C shredded rotisserie chicken breast
• 3/4 C chpd tomato
• 3 T reduced fat sour cream
• 1 ripe peeled avocado, coarsely mashed
• 12 corn tortillas
• 4 oz reduced fat sharp cheddar cheese
• 2 T cilanto

1. Preheat oven to broil.
2. Combine first 8 ingred. in saucepan stirring with whisk. Bring to a boil; reduce heat, and simmer 4 min. Stir in chicken; cook 1 min. Remove from heat. Stir in tomato, sour cream and avocado.
3. Heat tortillas in microwave to soften. Sppon 1/3 cup chicken mixture in each tortilla and place seam side down on greased baking dish. Top with cheese and broil 3 min until bubbly. Sprinkle top with cilantro.

onion, chicken, salsa, cilantro stems, t, t, flour, cumin, garlic, chicken, chpd tomato, t, avocado, corn tortillas, cheddar cheese, t cilanto

Taken from www.epicurious.com/recipes/member/views/chicken-verde-enchiladas-58388717 (may not work)