Dinner last night was Avocado Chicken Enchiladas.  These are so good!  They remind me of the Holidays since I usually make them when David brings home a bunch of pheasant!  I posted the recipe a while back (In the Mexican Food section) but I thought you might want pictures of the process.  We like to add Sriracha sauce to our plate to dip it in for more spice.  You could also add more jalapeños or salsa for a kick or leave them out.

First you make the Avocado Enchilada sauce.  You will want to boil until all is creamy.  Takes about 5-10 min. ( butter, flour, chicken broth, sour cream, cumin, garlic powder, and pepper) 

Pour this sauce into blender and add avocados, cilantro, green salsa ( I use Herdez Green Salsa), and lime juice- blend: 

Next cook your diced onions and jalapeños until cooked through: 

Layer the corn tortillas on the bottom of your dish and add avocado sauce: 

Add chicken ( 1 rotisserie shredded) onions and jalapeños, and more avocado sauce- mix: 

Layer more corn tortillas on top and add Monterrey jack cheese: 

Pop in the oven at 350 for about 20 min. If you like your cheese browner put on broil after it cooks the 20 min and watch it until a little brown on top and take out. 

Enjoy!!!