INGREDIENTS
1 tbsp
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
3 cups
shredded chicken breasts (about 4 breasts)
8 oz
Cabot Monterrey Jack Cheese, shredded & divided
1
small yellow onion, chopped
3
avocados, peeled and chopped
8
flour tortillas