Chicken Avocado Enchiladas

Gotta say I wasn't sure about the enchilada sauce here because I didn't like the colour. But I was pleasantly surprised with how good it tasted!

2 cups cooked sliced chicken breast
1  1/4 cups shredded Monterey Jack or cheddar
2 avocados
6 - 6" tortillas

Enchilada sauce:
1 tbsp olive oil
1 tsp butter
2 cloves garlic, minced
1 1/2 tbsps flour
1 cup chicken or turkey stock
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/4 cup cream cheese
1 cup salsa

Start by making the enchilada sauce. Heat olive oil and butter in a saucepan and add the minced garlic. Cook until softened but not browned then add flour and whisk in stock. Add the cumin, salt and pepper and cook 2 minutes, whisking until slightly thickened.

Next add the cream cheese and stir until completely incorporated, then add 1/4 cup of the salsa.
See what I mean about the colour.

Spread 3/4 cup of salsa on the bottom of an 8 X 12" baking dish. Spread a heaping tablespoon of enchilada sauce in the middle of each tortilla. Divide 3/4 cup of the shredded cheese into 6 and all of the chicken, and distribute evenly on each tortilla.

Roll them up and lay seam side down on salsa.  

Spoon the remaining enchilada sauce over them and top with 1/2 cup cheese.

Bake at 375 F for 20 minutes.