Crab and Avocado Enchiladas

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  Butter(45g)
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  Flour, All-Purpose, White(45g)
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  Low Sodium Chicken Broth(480g)
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  Green Chiles, Canned, Diced(113g)
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  Cumin, Ground(3g)
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  Greek Yogurt (Nonfat)(240g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Flour Tortillas
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  Crab, Lump
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  Beans, Great Northern, Canned, Drained
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  Cheese, Pepper Jack(720g)
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  Avocado
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  Cilantro, Fresh(120g)
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  Cheese, Cotija, Crumbled(60g)

Instructions

1. 1Melt the butter in a large sauté pan over medium-high heat. Add the flour and whisk constantly, cooking 1 minute until lightly browned.
2. 2Whisk in half of the chicken broth until smooth, then add the remaining broth, green chiles, and cumin. Continue cooking over medium-high heat, stirring frequently, 2–3 minutes until the mixture simmers and thickens slightly.
3. 3Remove the pan from heat and whisk in the Greek yogurt until fully combined. Set the sauce aside.
4. 4Lay out each flour tortilla on a flat work surface and spread 2–3 tablespoons of the white sauce down the center. Layer one-eighth of the crab, Great Northern beans, pepper jack cheese, and avocado in a line down the middle of each tortilla. Roll each tortilla tightly and place seam-side down in a 9×13-inch baking dish.
5. 5Once all 8 enchiladas are assembled in the dish, spread the remaining white sauce evenly over the top. Divide evenly into 4 airtight containers while warm, or cover the baking dish with foil.
6. 6To serve, preheat oven to 350°F and bake the enchiladas uncovered 20–25 minutes until the tortilla edges are golden brown and the casserole is heated through.
7. 7Remove from oven and top with the reserved diced avocado and fresh cilantro. Serve warm.