Shopping List
- 1.5001 ½ cup chicken broth, divided
- 2.0002 small California Avocados, peeled and coarsely chopped
- 2.0002 (8-ounce) packages cream cheese, softened and cubed
- 3.0003 jalapeno peppers, unseeded and cut in half
- 0.500½ cup loosely packed fresh cilantro leaves
- 2.0002 garlic cloves
- 0.750¾ tsp. salt, divided
- 1.0001 lb. lump crabmeat, drained
- 1.0001 medium-size red bell pepper, chopped
- 0.500½ cup chopped fresh cilantro
- 1.0001 bunch green onions, chopped
- 8.0008 (8-inch) flour tortillas
- 3.0003 cup shredded Monterey Jack cheese with peppers
- 0.000 For Avocado-Chicken Enchiladas, substitute 4 skinned and boned chicken breast halves, cooked and shredded, for 1 pound crabmeat.