Simple Avocado Chicken Enchiladas

Ingredients

• 10 Tomatillos (Peeled, Washed & Quartered)
• 2 Large Serrano Chiles
• 2 Large Jalapeño Chiles
• 1 Large White Onion
• 3 Cloves Garlic
• 2 Hass Avocados (Peeled, Pitted & Diced)
• 1/2 Cup Cilantro Leaves
• 2 Teaspoons Salt
• 8 Corn Tortillas
• 2 Shredded Chicken
• 3 Cups Water
• 1/2 Cup Queso Fresco
• 1/2 Cup Shredded Monterey Jack Cheese

Directions

1. In a pan, combine water, tomatillos, onion, jalapeños, Serranos, and garlic and bring to a boil. Cook for 5 minutes. Remove from heat and drain reserving cooking liquid. In the bowl of food processor, combine tomatillo mixture, cilantro, avocados, salt and 1/4 cup of the reserved cooking liquid and pulse until combined.
2. Transfer this sauce to a saucepan and simmer until warmed through. Meanwhile, preheat the oven to 350 degrees.
3. Microwave the tortillas until warmed through. Coat each warm tortilla with avocado salsa evenly. Fill each tortilla with shredded chicken. Fold each tortilla over filling, and arrange prepared enchilidas in a oven proof baking dish. Sprinkle the shredded cheese and queso fresco over the surface of the baking dish, and bake for 15 minutes or until the cheese is melted and gooey.