Chicken Avocado Enchiladas

Yield 8 enchiladas



  1. Preheat your oven to 350F.
  2. In a food processor, pour in the chicken broth, salsa verde (or tomatillo salsa), Chobani plain Greek yogurt, and lime juice.  Blend the liquids together.
  3. Next, add in 2 of the chopped avocados, the jalapeno, garlic, cilantro, cumin, and salt and pepper.  Puree until the mixture is completely blended.
  4. Shred your rotisserie chicken in a large bowl and mix it with the other 2 chopped avocados and the green onions.  Pour half of the avocado sauce in and mix it all with 1 cup of cheddar and 1 cup of monterey jack cheese.
  5. Lay out your 8 tortillas and spoon the chicken mixture into the middle of each one evenly.  While trying to spread out the mixture as you roll, roll up each tortilla tightly.
  6. Place each one in large baking dish coated with nonstick spray.
  7. Sprinkle the enchiladas with the remaining cheese and cover the dish with the rest of the avocado sauce.
  8. Bake the dish for about 15 to 20 minutes, when the sauce is a bit bubbly.
  9. Remove the dish from the oven, let it slightly cool, then enjoy!

Recipe by Unruly Bliss at