Chicken and Avocado Enchiladas in Creamy Avocado Sauce


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

View the full recipe: Closet Cooking

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