Chicken Avocado Enchiladas with Avocado Cream Sauce

The Avocado Cream Sauce in this recipe is to die for.  It added so much to my traditional better for you enchiladas.  I used the same Mission Carb Balance Tortillas that you see often in my recipes.  Even if the sauce weren't used in this recipe, it would also make a great dip for vegetables, crackers, or chips.

Chicken Avocado Enchiladas with Avocado Cream Sauce

Ingredients:
1 cup chicken broth 
1 cup salsa verde (I used Safeway Artisan Tomatillo Salsa)
1/2 cup sour cream (or Greek yogurt) 
2 avocados 
1 clove garlic 
salt and pepper to taste 
1 bundle cilantro 
1/2 lime, juice 
4 cups cooked shredded chicken 
2 green onions, sliced 
2 cups cheddar cheese, shredded 
2 cups monterey jack cheese, shredded 
8 (7 inch) tortillas

Directions:
 1.)  Puree the chicken broth, salsa verde, sour cream, avocados, garlic, salt and pepper, cilantro and lime juice in a food processor. 

2.)  Mix the half of the sauce with the chicken, green onions and half of the cheese. 

3.)  Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish seam side down. 

4.)  Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.