Ingredients:

• 8 tortillas (Siete grain free or non-gmo corn)
• 2 cups filling 1 options:
  • cooked pasture raised chicken or beef
  • sautéed zucchini, bell peppers, broccoli
  • Black beans & butternut squash
• 1 cup shredded cheddar, goat, or Jack cheese (optional)
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, chopped

Sauce:

• 2 ripe avocados
• 1 cup grass fed Greek yogurt or sour cream
• 1 cup organic vegetable broth
• 1/4 cup lime juice
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions

Preheat oven to 375°F (190°C).

In a large bowl, combine the filling ingredients.

Divide the mixture evenly among the tortillas, roll them up, and place them seam-side down in a greased baking dish.

In a blender, combine the sauce ingredients and blend until smooth.

Pour the creamy avocado sauce over the enchiladas and top with shredded cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Garnish with additional cilantro and green onions if desired.

Serve hot and enjoy!