AVOCADO CHICKEN ENCHILADAS

INGREDIENTS; 6 SERVINGS 
(BRAND USED) [VEGETARIAN SUBSTITUTES]
2 CHICKEN BREASTS, COOKED [SUBSTITUTE GARDEIN TERIYAKI CHICKEN STRIPS, SANS TERIYAKI SAUCE]
1/2 MEDIUM ONION, DICED
1 1/2 CUPS CHICKEN BROTH [SUBSTITUTE VEGETABLE BROTH]
2 AVOCADOS
1 CUP NON-FAT PLAIN GREEK YOGURT (OIKOS)
1 TBSP CILANTRO
1 TBSP CRUSHED RED PEPPER
1 TSP CUMIN
1 TSP GARLIC POWDER
1 TSP KOSHER SALT
1/2 CUP MEXICAN-STYLE SHREDDED CHEESE (SARGENTO)
6 TORTILLA WRAPS (EXTREME WELLNESS HIGH FIBER LOW CARB TORTILLA WRAPS)

PREPARE SAUCE: IN BLENDER ADD CHICKEN BROTH [OR VEGETABLE BROTH], 2 AVOCADOS (I kept a few slices of avocado for a garnish), CILANTRO, CUMIN, GARLIC, AND KOSHER SALT. BLEND UNTIL SMOOTH. POUR CONTENTS INTO A POT AND HEAT ON LOW, WISK IN GREEK YOGURT. 
*THIS SAUCE IS SERIOUSLY AMAZING, IT'S DELICIOUS WITH TORTILLA CHIPS AND JUST TO EAT ON IT'S OWN LIKE A SOUP*

IN SAUTE PAN: ADD CHICKEN [OR MEATLESS CHICKEN], ONIONS, SALT & PEPPER. COOK ON MEDIUM UNTIL CHICKEN IS FULLY COOKED (NO PINK).
ADD DESIRED AMOUNT OF AVOCADO SAUCE TO SAUTE PAN WITH CHICKEN [OR MEATLESS CHICKEN], STIR WELL TO MIX INGREDIENTS.

PREPARE GLASS PAN WITH COOKING SPRAY.
SET OVEN TO 350 DEGREES.
ASSEMBLE ENCHILADAS: 1/6 CHICKEN MISTURE PER WRAP, ROLL, PLACE SEAM DOWN IN GLASS PAN.

POUR AVOCADO SAUCE ON TOP OF ENCHILADAS.
SPRINKLE CHEESE OVER ENCHILADAS.

COVER WITH FOIL AND BAKE FOR 20 MINUTES, THEN REMOVE FOIL AND BAKE 10 MINUTES MORE.
GARNISH WITH AVOCADO SLICES.