CHICKEN ENCHILADAS W/ CREAMY AVOCADO SAUCE

Ingredients

3 avocados, scooped from skin

1 cup chicken broth

1 cup coconut milk

2 lemons, juiced

½ tsp cumin

½ tsp chili powder

1/8 tsp cayenne pepper

sea salt, to taste

black pepper, to taste

3 chicken breasts, cooked and shredded

½ red bell pepper, diced very fine

½ cubanelle pepper, diced very fine

1 medium onion, diced very fine

1 garlic clove, minced

2 cups black beans, cooked and rinsed

2 tsp taco seasoning

1/8 cup chicken broth

½ cup creamy avocado sauce

8 – 10 whole wheat or corn tortillas

½ - 1 cup shredded cheddar cheese (depending on taste)

Directions

1. Preheat oven to 350 degrees F.
2. Blend the avocados, juice from the lemons, coconut milk, chicken broth, cumin, chili powder, salt and pepper together in a food processor until smooth and creamy. Set aside.
3. Saute the peppers, and onion in a little cooking oil, such as olive or coconut oil until soft. About 10 minutes. Add the taco seasoning and black beans and heat through, 2-4 minutes. Then, add the chicken and a splash (about 1/8 cup) of chicken broth. Stir to combine and coat chicken with seasonings.
4. Add 1/2 cup of the avocado sauce to the chicken mixture and stir to combine.
5. Spoon 1/4 cup creamy avocado sauce in the bottom of a rectangle baking dish.
6. Add 1-2 tablespoons of cheese to a tortilla. Spoon in 1/4 cup of the filling into the tortilla. Wrap the tortillas lengthwise and place seam side down in the baking dish.
7. Pour 2 cups of the creamy avocado sauce on top of the enchiladas. Be sure all the tortillas are completely covered. Sprinkle the remaining cheddar.
8. Cover with foil and cook for 20 minutes.
9. Remove the foil and cook another 10 minutes.
10. Garnish with cilantro and serve with a little creamy avocado sauce for dipping.