If you want this dinner extra hot, do not seed the Serrano pepper, if you don’t like food too spicy, seed it!
1 tablespoon butter
1 Serrano pepper, minced
1 garlic clove, minced
1 tablespoon flour
1 cup chicken stock
Salt & pepper
1 cup salsa verde
1/2 cup sour cream
8 large flour tortillas
3 cups cooked diced chicken
1/2 packet taco seasoning (mix with chicken while cooking) *optional
2 cups shredded cheddar cheese
1 small onion, chopped
3 avocados, peeled and sliced
Preheat oven to 375.
Grease a 9×13 baking dish.
*if you are cooking chicken with the recipe and not using leftovers, add taco seasoning to cooked chicken while hot.
In a medium sauce pan, melt butter over medium heat.
Add Serrano pepper and garlic, sauté for 1 minute.
Add flour and whisk well for 2 minutes.
Add chicken broth, and salt and pepper and bring to a low boil.
Once boiling, whisk in sour cream and salsa verde.
Cook for 5 minutes on medium heat, whisking continually.
Remove from heat.
Add 3/4 cup of sauce to the bottom of your greased baking dish.
Roll one tortilla up with chicken, cheese, onion, and avocado.
Repeat until all chicken is used.
Place tortillas seam side down in dish.
*you may need two baking dishes.
Pour remaining sauce over rolled tortillas.
Sprinkle a generous amount of cheese to cover tortillas.
Bake at 375 for 15-20 minutes.
Sprinkle cilantro over baked tortillas.