Avocado Cream Sauce

Perfect to serve over chicken enchiladas

2 Tbsp. butter

2 Tbsp. flour

2 cups chicken broth

¾ cup sour cream

½ tsp. cumin

½ tsp. salt

½ tsp. garlic powder

¼ tsp. pepper

2 California avocados, peeled and pitted

½ cup chopped fresh cilantro

juice of one lime

·  Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes.

·  Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.

·  Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.

·  Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be sure to remove the lid occasionally so that the heat can escape.)

·  Season with additional salt or pepper if needed.