Shredded Chicken Enchiladas with Salsa Verde

1 . Stage

Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.

2 . Stage

Place an oven rack in the lower third of the oven. Preheat the broiler.

3 . Stage

Microwave tortillas until warmed, about 30 seconds.

4 . Stage

Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.

5 . Stage

Broil in the preheated oven until properly melted and browned, about 3 minutes.