Avocado-Crab Enchiladas with Green Sauce

This is a recipe I have not tried but really looks good! Prep time includes refrigeration time. Source: The California Avocado Commission. For Avocado-Chicken Enchiladas substitute 4 skinned and boned chicken breast halves, cooked and shredded, for 1 pound crabmeat.

• Ready In: 4 hrs 20 mins
• Serves: 4

Ingredients

• 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)

Directions

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.