• Preheat oven to 375 degrees F and lightly oil a 9x13 glass baking dish.

Prepare Chicken Avocado Filling

• In a small saucepan sauté the diced yellow onion and chopped garlic until translucent.
• Add the diced avocado and gently mash the avocado and combine with the onions
• Add the shredded rotisserie chicken, chicken broth and tomatillo enchilada sauce and stir to combine.
• Bring the filling to a simmer and then turn the heat off and set aside until ready to use.

Assemble the Chicken Avocado Enchiladas

• In a small saucepan, heat the 3 cups of tomatillo enchilada sauce to a simmer and turn off.
• One by one, dip the corn tortillas into the hot sauce to warm and soften the tortillas; place them on the glass baking dish.
• Spoon the chicken filling down the center of each tortilla, roll tightly and place them seam side down in the baking dish.
• Repeat until all 12 tortilla are filled and rolled.
• Pour the remaining tomatillo sauce over the top of the rolled enchiladas (this is a very light covering) and sprinkle cheese over the sauce.
• Bake uncovered for 15-20 minutes or until bubbly and lightly golden.
• Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, sliced avocado and fresh squeezed lime juice (if desired)