Avocado enchiladas

One word: yuummmmmmmmmm!!! Will be making again for sure; 9.5/10.

• Sauce:
• 1/2 cup vege broth
• 1/2 cup hot salsa
• 1/4 cup sour cream/Greek yoghurt
• 1 avocado
• 1 tsp crushed garlic
• 1/2 teaspoon cumin powder
• salt and pepper to taste
• juice of 1/2 lime (optional)

Other ingredients:

1 Tbsp oil

500 g cooked tofu (or chicken if not vegetarian)

1 avocado (so 2 total)

2 cups grated cheese

1 pack large wholegrain tortillas (approx. 8)

Directions

1. Puree the vege broth, salsa, sour cream, 1 avocado, garlic, cumin, salt and pepper, and lime juice in a blender or food processor.
2. Mix the half of the sauce with the cooked tofu, the other avocado,  and half of the cheese.
3. Coat the bottom of a large baking dish with some of the sauce, wrap the tofu and avocado mixture in the tortillas and place them in the dish.
4. Top the enchiladas with the remaining sauce and cheese and bake in a preheated 200 deg oven until the cheese has melted and the sides are bubbling - about 15-20 minutes.