Chicken and Avocado Enchiladas in Creamy Avocado Sauce

The filling for the enchilada nice and easy consisting of chicken, avocado, green onion and
plenty of cheese and then some of the creamy enchilada sauce is thrown into the mix. Once the sauce and fillings have been prepared all that remains is to assemble the enchiladas and bake them until cooked! 

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Chicken and avocado enchiladas in a creamy and spicy avocado sauce.

ingredients

• 1 cup chicken broth
• 1 cup salsa verde
• 1/2 cup sour cream (or Greek yogurt)
• 2 avocados
• 1 jalapeno, coarsely chopped (remove seeds for less heat)
• 1 clove garlic
• 1 teaspoon cumin, toasted and ground
• salt and pepper to taste
• 1 handful cilantro
• 1/2 lime, juice
• 4 cups cooked shredded chicken
• 2 avocados, diced
• 2 green onions, sliced
• 2 cups cheddar cheese, shredded
• 2 cups monterey jack cheese, shredded
• 8 (7 inch) tortillas

directions

1. Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
2. Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
3. Coat the bottom of a large baking dish with some of the remaining sauce.
4. Wrap the chicken and avocado mixture in the tortillas and place them in the dish.
5. Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.

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