Green Chile Avocado Enchiladas

2 boneless, skinless chicken breasts, cooked and shredded

14-16 corn tortillas

1 large hass avocado

Jarred or canned (16 to 20 oz.) green chile enchilada sauce

1 tsp. lime juice

2-3 Tbsp. fresh cilantro

About 3 cups Monterey jack cheese, grated

Oil for frying

Fry corn tortillas in oil until soft and pliable.  Set aside.  In food processor or blender, blend avocado, enchilada sauce, lime juice, and cilantro until smooth. 

On each tortilla, spread a little shredded chicken and grated cheese.  Roll up and place seam side down in 9 x 13 inch baking dish.  Continue until you have a full pan of rolled corn tortillas.  Spread blended enchilada sauce mixture over corn tortillas.  Sprinkle with cheese.  Cover with aluminum foil and bake in a 350 oven for 30 minutes.

Variations:

You can add additional fresh cilantro or chopped fresh or cooked spinach inside each tortilla with the chicken and cheese.  Both are very good.