Chicken and Avocado Enchiladas - Monjay Mezza

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of plain flour
• 2 cups of stock (chicken or vegetable)
• ⅔ of a cup of sour cream
• 1 teaspoon of ground cumin
• ½ a teaspoon of garlic powder
• ½ a teaspoon of ground coriander
• 1 teaspoon of salt
• Several twists of the pepper mill
• 250g of Monjay’s Avocado Dip
• Handful of chopped coriander
• Juice of a lime
• 2 cups of cooked, shredded chicken (roast chook from the supermarket is ideal)
• 1 onion, sliced thinly
• Pickled jalapenos, diced
• 1 cup of grated cheddar cheese
• 8 tortillas