Yay for small victories!

There are days when success as a parent seems unattainable, and you end the day in the knowledge that, without exception, every one of your children currently hates you for the latest situation in which you:
(a) didn't do something for them that they should have done themselves, but clearly thought you were their personal slave;
(b) did something for them that they are "perfectly capable of doing for themselves, thank you very much!";
(c) embarrassed them by breathing/speaking/being yourself in a public or private space;
(d) noticed that they were upset and tried to talk to them;
(e) noticed that they were upset and didn't try to talk to them;
(f) didn't notice they were upset....

Some days the eye-rolls outnumber the hugs when your house is full of teenagers.

Therefore I vote we all celebrate the small victories, and today's small victory is that now (drum-roll please) all three of my children like avocado! I know, earth-shattering and life-changing. I discovered this by chance because the avocados I was insisting on buying anyway for my husband and I, despite numerous protests of "Ugh, how can you eat those disgusting green slimy things?", were disappearing from the fridge. An investigation revealed that no, the dog hasn't learned how to open the fridge (although given the chance, and opposable thumbs, this is would probably be the first of many food-related accomplishments), but rather that the daughter (Princess of eye-rolling and (former) avocado hatred) has been making herself avocado toast after school. I am clearly raising hipsters.

Whilst this development has clearly had the result of increasing the avocado expenditure budget in our house, it does also make for some great meals, not least the one below, which not only did everyone eat, but the one box of leftovers was snaffled by youngest son for breakfast this morning.

Green Chicken Enchiladas
Serves 5-6

1 TBSP butter
1 tsp canola oil
3 garlic cloves, minced
1 1/2 TBSP AP flour
1 1/2 cups chicken stock
1 1/2 cups salsa verde/green salsa
2 tsp ground cumin
1/4 tsp salt
1/2 tsp ground black pepper
3/4 cup low fat sour cream
1/2 cup chopped fresh cilantro (coriander leaves), divided
2 1/2 cups chopped cooked chicken breast (2 large chicken breasts should do it)
1 15 oz can black beans, drained and rinsed
1 cup chopped roasted red pepper (use a jar, drain and pat dry before chopping)
2 1/2 cups shredded Mexican cheese blend (or cheddar if you can't get it), divided
4 avocados, peeled, pitted and chopped into 3/4" chunks
10 wholewheat flour tortillas

1. Preheat oven to 375F (190C).
2. In a saucepan, melt the butter with the canola oil and saute the garlic over medium heat without browning.
3. Add the flour and continue to cook stirring for a further minute.
4. Add the stock, cumin and the salsa, stirring to combine, and bring to a boil.
5. Remove from the heat and stir in the sour cream and most of the cilantro (save a couple of TBSP for garnish at the end). Set aside.
6. Mix together the chicken, black beans, red pepper, 2 cups of the cheese and the avocado in a large bowl.
6. Spray a 9"x13" dish with oil spray and pour 3/4 cup of the sauce to cover the bottom of the dish.
7. Take a tortilla and place 3/4 cup of the chicken mixture down the center before rolling up and placing in the dish on top of the sauce.
8. Repeat with remaining tortillas until there is a row of enchiladas filling the dish.
9. Pour over the remaining sauce and sprinkle with remaining 1/2 cup cheese.
10. Bake in oven for 25 minutes to heat through by which point the cheese should be melted and golden.
11. Sprinkle with remaining cilantro before serving.