Avocado Chicken Burritos with Melon Salsa

1T butter
1 serrano pepper, seeded and minced
2 garlic cloves, minced
2T flour
1 can low sodium chicken broth
1t cumin
1/4t salt
1/4t pepper
1/4c minced cilantro
1 (8oz) jar salsa verde
1/2c lite sour cream
6 large flour tortillas
2c chopped, cooked chicken
8oz monterey jack cheese
1/2 small onion, chopped
2 avocados, chopped

Melt butter over high heat, saute serrano and garlic 1 minute.  Add flour and cook 1-2 minutes.  Whisk in next 4 ingredients and bring to a low boil.  Whisk in next 3 ingredients when boiling and remove from heat.

Grease a 9x13" baking dish.  Pour enough sauce in dish to cover bottom.

In each tortilla, add chicken, cheese, onion, and avocado.  Roll into a burrito and place, seam side down, on top of the sauce in the baking dish.  Repeat with the remaining 5 tortillas.

Pour the rest of the sauce over the top and sprinkle the rest of the cheese over top.

Bake @ 375 degrees for 20 minutes.

For the Salsa

2c seeded and chopped melon (I used 1c cantaloupe and 1c yellow watermelon)
1c peeled, seeded, chopped cucumber
1/4c chopped onion
2T chopped cilantro (or mint)
1/2 jalapeno, seeded and finely chopped
1/4c lime juice
1T sugar
S&P to taste

Combine all ingredients and refrigerate.