Chicken and Avocado Enchiladas in a Creamy Avocado Sauce

M bought a big bag of avocados at Costco and a few days later turns to me and asks what we can make with them.  :-)  I started googling recipes and sent him a few to choose from.  He ended up choosing this one and it was fantastic!  They were very filling and would be great to serve when you're having guests!  I wouldn't add the green onion next time but that's just a personal taste thing.

Before the oven

Bubbling and ready to eat

M being creative for a pic of his food

Ingredients:
1 c chicken broth
1 c salsa verde
1/2 c sour cream (or Greek yogurt)
1 jalapeno, coursely chopped (seeds removed)
1 clove garlice, chopped
1 tsp cumin
salt & pepper, to taste
1 handful cilantro
1/2 lime juice
4 c cooked shredded chicken
2 avocados, diced
2 green onions (I would omit this next time but only because I don't like green onion)
2 c shredded cheddar cheese
2 c shredded monterey jack cheese
8 (7") tortillas

Directions:
Preheat oven to 350 degrees

Puree the chicken broth; salsa verde; sour cream; avocados; jalapeno; garlic; cumin; salt; pepper; cilantro & lime juice in a blender or food processor

Mix half the sauce with the chicken; avocado; green onions & half the cheese

Coat the bottom of a large baking dish with some of the sauce; wrap the chicken and avocado mixture in tortillas and place them in the dish

Top the enchiladas with remaining sauce & cheese.  Bake until the cheese has melted and sides are bubbling - about 15-20 minutes.