sour cream green onions, cilantro, and avocado for serving
Instructions
Rip one tortilla into pieces and place in a blender. Add remaining sauce ingredients and blend until smooth.
Heat 1 tablespoon of oil in a saucepan. Add sauce and simmer for 8 minutes to slightly thicken. Set aside.
Preheat broiler.In a medum bowl, stir together chicken, sour cream, green onions and 1 cup of shredded cheese. Season to taste with salt and pepper.Place remaining 8 tortillas on a microwave-safe plate. Cover with a damp paper towel and micorwave for 30 seconds.
Grease a 9x13-inch baking dish.Spoon about 1/3 cup of chicken mixture down the center of each tortilla and roll up. Place in prepared baking dish seam side down.
Brush tops of enchiladas with remaining oil.Broil for 3 to 5 minutes to get the tortillas toasted.
Pour sauce over enchiladas and sprinkle remaining cheese on top. Broil until cheese completely melts.
Sprinkle with cilantro and green onion, drizzle with sour cream and serve with avocado.