Put chicken and chicken broth in pot, cook on low/ medium heat until chicken is tender enough to pull apart and shred

Take chicken out, put in mixing bowl that's big enough, Shred Chicken

Keep liquid in pot off to the side

Mix in all seasonings

Mix in a little of the enchilada sauce, maybe a 1/4 cup

Get a large glass baking dish

Pour in about a 1/3 of the can of enchilada sauce

Pre heat oven to 350 F

Time to Roll enchiladas

- Dunk tortilla in chicken water for a 2 or 3 seconds
- put chicken in middle of tortilla, enough to fill and still be able to roll tortilla all the way
- sit enchilada with seam side down in baking pan

Put in baking dish side by side until you're out of chicken or out of room in dish

Pour rest on enchilada sauce over all of them, top with your cheese

Bake for 15 mins on middle rack

Mash avocados

Serve with dollop sour cream and mashed avocado