Avocado Crab Enchiladas With Green Sauce

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This is a recipe i have not tried but really looks good! Prep time includes refrigeration time. Source: the california avocado commission. For avocado-chicken enchiladas substitute 4 skinned and boned chicken breast halves, cooked and shredded, for 1 pound crabmeat.

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Steps

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Process 1 cup broth , next 5 ingredients , and teaspoon salt in a blender or food processor until smooth , stopping to scrape down sides.

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Remove 1 cup sauce , and stir in crabmeat , next 3 ingredients , and remaining teaspoon salt.

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Set aside.

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Stir together remaining 2 cups sauce and remaining 1 / 2 cup chicken broth.

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Cover and chill up to 4 hours , if desired.

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Spoon crabmeat mixture evenly down center of tortillas.

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Sprinkle evenly with 2 cups cheese , and roll up.

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Place seam side down in a lightly greased 13- x 9-inch baking dish.

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Cover and chill up to 4 hours , if desired.

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Pour sauce mixture over top , and sprinkle with remaining 1 cup cheese.

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Bake at 350 for 20 minutes.

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Serve immediately.

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Ingredients

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chicken broth, avocados, cream cheese, jalapeno peppers, fresh cilantro leaves, garlic, salt, lump crabmeat, red bell pepper, fresh cilantro, green onion, 8-inch flour tortillas, monterey jack pepper cheese