Description

Your family or guests will love these chicken enchilades. They are made with a creamy avocado sauce that is to die for. Serve them with a side of your favorite rice, if desired.

Ingredients

• 1 c. chicken broth/stock
• 1 c. salsa verde
• 1/2 c. sour cream or Greek yogurt
• 4 avocados, peeled and pits removed (2 for sauce and 2 for stuffing)
• 1 clove garlic, minced
• 1 t. cumin
• salt, to taste
• black pepper, to taste
• 1 handful cilantro
• freshly squeezed juice from 1/2 of a lime (about 3 T.)
• 4 c. cooked shredded chicken, from about 3 large breasts (or store bought Rotisserie or leftover)
• 2 green onions, sliced
• freshly chopped Jalapeno, optional
• 2 c. Cheddar cheese, shredded
• 2 c. Monterey Jack cheese, shredded
• 8 corn or flour tortillas

Steps

1. Preheat oven to 350 degrees.
2. Puree the chicken broth/stock, salsa verde, sour cream, 2 avocados, garlic, cumin, salt, pepper, cilantro and lime juice in a blender or food processor until smooth.
3. Stir together half of the sauce with the chicken, 1 chopped avocado, green onions and half of the cheese.