TJ was off from school on Thursday so he put together this meal from a recipe, Chicken Verde Enchiladas, that I found in the May 2014 issue of Cooking Light. It was quite tasty. Naturally we cut back on the heat and TJ and I just added hot sauce to our dishes when we served them up.
Place oven rack in lower third of oven and preheat broiler to high.
Combine 3/4 cup chopped onion, 3/4 cup chicken stock, 1/2 cup salsa verde, 1/3 cup chopped cilantro, 2 tablespoons chopped jalapeno (or more or less to taste), 5 teaspoons of flour, 1/2 teaspoon ground cumin and 2 thinly sliced garlic cloves to a medium saucepan. Stir with a whisk. Bring to a boil and then reduce heat and simmer 4 minutes. Stir in 8 or more ounces of chopped rotisserie chicken. Cook for another minute or until heated through. Remove from the heat and stir in 3/4 cup of chopped tomato, 3 tablespoons of sour cream, and 1 ripe coarsely mashed avocado.
Stack the tortillas. Wrap the stack in damp paper towels and microwave at HIGH for 45 seconds. Spoon 1 cup of the chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange the tortillas, seam sides down, in the baking dish. Top with shredded cheddar cheese. Broil for 3 minutes or until cheese melts. Sprinkle with chopped cilantro leaves.