Description
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 1/2 cups cooked crabmeat(drained) or chicken
- 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.