Chicken Bacon and Ranch Stacked Enchiladas

INGREDIENTS

• 1 stick/1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 4 cups reduced sodium chicken broth
• 1 1/2 cups shredded cheddar cheese
• 1 teaspoon dry Ranch Dressing seasoning packet
• 1 teaspoon ground cumin
• 8 strips cooked crisped bacon, crumbled
• 3 cups cooked shredded chicken breast
• 4 ounces diced green chilies
• 10 ounce can Rotel Mild Tomatoes, drained
• 2 tablespoons Canola oil
• 12 white corn tortillas, taco size
• 1 cup shredded cheddar cheese
• 2 avocados, thinly sliced
• 1 cup cilantro, for garnish