Brinkley's Enchiladas

10-12 Corn tortillas
3 boneless, skinless chicken breasts, poached then shredded
2 cans enchilada sauce
1 ripe avocado
1/2 cup plain greek yogurt
1/4 tomatillo or 1 jalapeño pepper (depending on level of spice you prefer, I used both!)
1/2 white or red onion, chopped
1 clove garlic, chopped
1/3 cup chopped Cilantro
1 tablespoon Cumin
Package of sliced Muenster cheese
Juice of 1/2 lime

Preheat oven to 350 degrees.

Fill a large spaghetti pot with enough water to cover the 3 chicken breasts by one inch. Turn heat to high and when boiling, add chicken. Boil 15-20  minutes or until the chicken falls apart when inserted with a fork. Season with salt and pepper. Cool.

In a food processor, add avocado, tomatillo or jalapeño pepper, garlic, onion, greek yogurt, and cilantro. Puree until smooth. You can add olive oil for added smoothness. Salt & Pepper to taste.

If you have a stand mixer, shred chicken using paddle attachment and 3rd speed setting until shredded. If not, you can use two forks two shred. Add cumin and mix with hands until well coated. You can add more to taste.

Empty both cans of enchilada sauce into a large bowl and one at a time, (I use tongs) dip tortillas into the sauce, fill with chicken, and place them into casserole dish seam-side down. Top with muenster cheese and bake at 350 for 20 minutes or until cheese is melted. Squeeze fresh lime juice over top and serve with jasmine rice and beans.

Serves 4-6