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. 1Preheat oven to 350 degrees. Grease a 9×13-inch baking pan with cooking spray, and set aside.
2. 2Heat butter in a large saute pan over medium-high heat. Add flour, and whisk to combine. Cook for 1 minute until lightly browned, stirring frequently. Add half of the chicken stock, and whisk until combined. Then add the remaining chicken stock, green chiles, and cumin, and whisk until combined.
3. 3Let the mixture continue heating until it reaches a simmer and thickens slightly, about 2-3 minutes. Stir in Greek yogurt (or sour cream) and whisk until combined. Remove from heat and set aside.
4. 4To assemble the enchiladas, lay out a single tortilla on a flat work surface.  Cover evenly with a few spoonfuls of the white sauce.  Then layer about ⅛ of the crab, beans, cheese in a line down the middle of the tortilla, plus about ⅛ of a single avocado.  (Reserve the second avocado as a topping for the enchiladas once they have cooked.)  Roll up the tortilla and place it in the baking dish.  Repeat with the remaining tortillas, crab, beans and cheese.  Once all of the enchiladas are in the pan, spread the remaining white sauce evenly on top of the enchiladas.
5. 5Bake for 20-25 minutes, uncovered, until the tortillas begin to brown around the edges and the casserole is cooked through.
6. 6Remove pan, and sprinkle with the remaining avocado and fresh cilantro. Serve warm.