Chicken and avacado enchiladas in creamy avacado sauce

Name: Chicken and avacado enchiladas in creamy avacado sauce
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup chicken broth; 1 cup salsa; 1/2 cup greek yogurt; 2 small limes, just the juice; 2 avacados, divided and diced; 1 clove garlic; 1 tsp cumin; 1 salt &,pepper; 2 cup cooked, shredded chicken; 2 cup jack cheese, shredded; 2 cup shredded cheddar cheese; 8 7" tortillas

tiffany.young.5203 @cook_3911581

Portage, Michigan

Great summertime enchiladas! The sauce is great, the lime really gives it a good flavor.

tiffany.young.5203 @cook_3911581

Portage, Michigan

Great summertime enchiladas! The sauce is great, the lime really gives it a good flavor.

Saved

Ingredients

30 mins

4 servings

1 cupchicken broth
1 cupsalsa
1/2 cupgreek yogurt
2 smalllimes, just the juice
2avacados, divided and diced
1 clovegarlic
1 tspcumin
1salt &,pepper
2 cupcooked, shredded chicken
2 cupjack cheese, shredded
2 cupshredded cheddar cheese
87" tortillas

Saved

Steps

30 mins

1

Preheat oven to 350°.
2

Puree chicken broth, Greek yogurt, 1 avacado, salsa, garlic, cumin, lime juice, salt and pepper in a blender or food processor.
3

In a medium size bowl, combine chicken, the other avacado, half of the cheese, and half of the sauce.
4

Coat the bottom of a baking dish with about 1/3 of the remaining sauce. Wrap the mixture in the tortillas and place in the dish.
5

Top the enchiladas with remaining sauce and cheese. Bake at 350° for 15-20 minutes.
6

Recipe adapted from closetcooking.com