chicken enchiladas with avacado and green chile sauce
INGREDIENTS
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2 ripe avocados
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1/2 cup sautéed white onions (Alex’s suggestion for next time)
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chopped green onions
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fresh cilantro
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2 cloves minced fresh garlic
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1/2 of a fresh squeezed lime
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1 cup salsa verde medium (salsa isle)
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2 cups shredded Cheddar and Monterey Jack blend cheese
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1/2 cup plain greek nonfat yogurt
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1 cup chicken stock
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1 can green chiles (or 1 chopped jalapeño for more heat)
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4 smoked chicken quarters without skin
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8 medium size tortillas
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