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 jalapeño 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.
=== Other Links ===
== See also ==
Category:Avocado Recipes
Category:Cheese Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Cream cheese Recipes
Category:Hass avocado Recipes
Category:Jack cheese Recipes