Creamy Avocado Enchiladas

I love Mexican Food. LOVE IT. So, here is a healthier version of creamy enchiladas!

Creamy Avocado Enchiladas
Adapted from Gimme Some Oven

Ingredients:
10 Flour Tortillas - I recommend these homemade.

For the Enchilada Filling:
2 chicken breasts
1 cup broth (vegetable or chicken)
2 Tablespoons Olive Oil
1 medium onion, finely chopped
2 minced garlic cloves
2 Tablespoons fresh, chopped cilantro
1 can of diced green chilies (or use fresh jalapenos)
1/2 cup plain yogurt
2 Tablespoons flour

Directions:
Place all the filling ingredients in a crockpot, except yogurt and flour.
Allow to cook (about 2-4 hours on high).
Take out the chicken, cube or shred it.
With the liquid that is left in the slow cooker, add yogurt and stir. Once incorporated, add flour to thicken. Add shredded chicken back in.

Fill Tortillas with filling (I used about 1/3 cup filling per tortilla). Place in a 13x9 pan.

For Creamy Avocado Sauce:

Ingredients:
2 Tablespoons butter
2 Tablespoons flour
2 cups vegetable or chicken broth
3/4 cup yogurt
1/2 tsp salt
1/2 tsp cumin
1/2 tsp pepper
1/2 tsp garlic powder
2 avocados, pitted, mashed
1/2 cup fresh cilantro, chopped

Directions:
Melt butter in a med sauce pan.
Add flour and mix to make paste with butter.
Whisk the mixture while slowly adding 2 cups of broth, making sure the sauce doesn't clump.
Add yogurt, avocado, and spices.

Pour sauce over enchiladas. I served them straight (because everything was hot and cooked). However, feel free to toss it in the oven to warm them if you'd prefer.