Avocado-Crab Enchiladas with Green Sauce

Ingredients

1 1/2 cups chicken broth, divided

2 small california avocados, peeled and coarsely chopped

2 (8 ounce) packages cream cheese, softened and cubed

3 jalapeno peppers, unseeded and cut in half

1/2 cup loosely packed fresh cilantro leaves

2 cloves garlic

3/4 teaspoon salt, divided

1 lb lump crabmeat, drained

1 medium red bell pepper, chopped

1/2 cup chopped fresh cilantro

1 bunch green onion, chopped

8 8-inch flour tortillas

3 cups shredded monterey jack pepper cheese(12 ounces)

Food Network Canada

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