Chicken Enchiladas with Avocado Cream Sauce
Recipe adapted from Foodie Crush
Makes 8-10 enchiladas; serves 4
1/2 cup chicken broth
1/2 cup yogurt
1/2 cup + 2 tablespoons milk
1/2 teaspoon cumin
1/2 teaspoon garlic
1/2 teaspoon salt
1 ripe avocado
1/2 cup fresh cilantro leaves
1/2 lime, juiced (about 1 Tablespoon)
2 cups cooked, shredded chicken (I like to use a rotisserie chicken)
4 ounce can diced green chiles
1/4 cup diced onion
3/4 cup prepared avocado cream sauce
2 cups Monterey blend cheese (Cheddar is fine!)
8-10 tortillas (I used a blue corn/wheat blend)
Preheat oven to 350*. Grease a 9x13 casserole dish. Set aside.
Make your avocado cream sauce:
Combine all ingredients in a blender and blend until smooth. Sauce will be thick.
Assemble your enchiladas:
In a bowl mix together chicken, green chiles, onion and 3/4 cup cream sauce.
Spread about 2 to 3 tablespoons of filing down the center of each tortilla. Sprinkle a small amount of cheese on top. Roll up and place in dish seam side down. Repeat with remaining filling and tortillas.
Pour remaining avocado cream sauce on top. Bake 25 minutes. Sprinkle with remaining cheese and bake an additional 10 minutes, or until cheese has melted.