Creamy Chicken and Avocado Enchiladas

If you like chicken enchiladas, you will love this recipe! It's creamy, tangy and a great way to use up left over chicken. Make the filling with cooked chicken, onions, sour cream, jack cheese, salsa verde and avocados. Top the enchiladas with a cheese sauce made with chicken broth, cream, cream cheese and green chiles. Just bake for about 45 minutes.

You will want to eat the whole enchilada!

Ingredients
2 cups cooked chicken, shredded or chopped
1 small onion, chopped
1 cup sour cream
2 cups jack cheese, shredded and divided
1/2 cup prepared salsa verde
1 avocado, sliced
4 large flour tortillas
1 cup chicken broth
1 cup heavy cream
3 oz cream cheese
1 can green chiles
salt and pepper

Directions
Heat oven to 350 degrees. Combine chicken, onion, sour cream, salsa verde and 1 cup of cheese. Make cheese sauce by heating chicken broth, cream and cream cheese until reduced by about half. Add the other cup of cheese and stir until cheese melts. Add green chilis. Lightly cover the bottom of a 10 X 10 baking dish with cheese sauce. Place on cup of filling in each tortilla, top with 1/4 of avocado and roll up. Put enchiladas in baking dish and cover with remaining cheese sauce. Top baking dish with aluminum foil and bake for 45 minutes. Let enchiladas cool for about 10 minutes before serving.