Avocado-crab Enchiladas With Green Sauce

Total Time: 4 hrs 20 mins Preparation Time: 4 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 cups chicken broth, divided
• 2 small california avocados, peeled and coarsely chopped
• 2 (8 ounce) packages cream cheese, softened and cubed
• 3 jalapeno peppers, unseeded and cut in half
• 1/2 cup loosely packed fresh cilantro leaves
• 2 cloves garlic
• 3/4 teaspoon salt, divided
• 1 lb lump crabmeat, drained
• 1 medium red bell pepper, chopped
• 1/2 cup chopped fresh cilantro
• 1 bunch green onion, chopped
• 8 8-inch flour tortillas
• 3 cups shredded monterey jack pepper cheese (12 ounces)

Recipe

• 1 process 1 cup broth, next 5 ingredients, and ½ teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides.
• 2 remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining ¼ teaspoon salt.
• 3 set aside.
• 4 stir together remaining 2 cups sauce and remaining 1/2 cup chicken broth.
• 5 cover and chill up to 4 hours, if desired.
• 6 spoon crabmeat mixture evenly down center of tortillas.
• 7 sprinkle evenly with 2 cups cheese, and roll up.
• 8 place seam side down in a lightly greased 13- x 9-inch baking dish.
• 9 cover and chill up to 4 hours, if desired.
• 10 pour sauce mixture over top, and sprinkle with remaining 1 cup cheese.
• 11 bake at 350° for 20 minutes.
• 12 serve immediately.