Avocado-Crab Enchiladas With Green Sauce

• 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)

1. Process 1 cup broth, next 5 ingredients, and 1/2 teaspoon salt in a blender or food processor until smooth, stopping to scrape down sides.
2. Remove 1 cup sauce, and stir in crabmeat, next 3 ingredients, and remaining 1/4 teaspoon salt.
3. Set aside.
4. Stir together remaining 2 cups sauce and remaining 1/2 cup chicken broth.
5. Cover and chill up to 4 hours, if desired.
6. Spoon crabmeat mixture evenly down center of tortillas.
7. Sprinkle evenly with 2 cups cheese, and roll up.
8. Place seam side down in a lightly greased 13- x 9-inch baking dish.
9. Cover and chill up to 4 hours, if desired.
10. Pour sauce mixture over top, and sprinkle with remaining 1 cup cheese.
11. Bake at 350u0b0 for 20 minutes.
12. Serve immediately.

chicken broth, california avocados, cream cheese, peppers, cilantro, garlic, salt, lump crabmeat, red bell pepper, fresh cilantro, green onion, flour tortillas, shredded monterey jack pepper cheese

Taken from www.food.com/recipe/avocado-crab-enchiladas-with-green-sauce-42633 (may not work)