Avocado-Crab Enchiladas with Green Sauce

Ingredients

 * 1 ½ Cups chicken broth, divided
 * 2 small California Avocados, peeled and coarsely chopped
 * 2 (8-ounce) packages cream cheese, softened and cubed
 * 3 jalapeno peppers, unseeded and cut in half
 * ½ Cup loosely packed fresh cilantro leaves
 * 2 garlic cloves
 * ¾ tsp salt, divided
 * 1 Pound lump crabmeat, drained
 * 1 medium-size red bell pepper, chopped
 * ½ Cup chopped fresh cilantro
 * 1 bunch green onions, chopped
 * 8 (8-inch) flour tortillas
 * 3 Cups shredded Monterey Jack cheese with peppers
 * For Avocado-Chicken Enchiladas, substitute 4 skinned and boned chicken breast halves, cooked and shredded, for 1 pound crabmeat.

Directions
Process 1 cup broth, next 5 ingredients, and ½ teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides.

Remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining ¼ teaspoon salt.

Set aside.

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

Cover and chill up to 4 hours, if desired.

Spoon crabmeat mixture evenly down center of tortillas

Sprinkle evenly with 2 cups cheese, and roll up.

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

Cover and chill up to 4 hours, if desired.

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

Bake at 350° for 20 minutes.

Serve immediately.