For the Sauce:
In a large stock pot, bring chicken stock to a boil and add chicken. Let cook for 25 minutes.
Optional: Add cilantro, jalapeno, salt to stock for more flavor.
Remove chicken to cool, then shred.
In a medium sized bowl, mash avocado with a fork until smooth. Add sour cream and greek yogurt. Salt & season to desired preference. Stir to combine.
Prepare corn tortillas by wrapping them in a damp paper towel, place on a microwave safe dish, loosely cover with plastic wrap and microwave for 30 seconds.
Remain covered and set aside until ready to fill.
Add about 3/4 of the avocado cream mixture to the chicken. Add 1/2 C of cheese and diced jalapeno.
Stir to combine.
Grease a 2QT casserole dish and sit aside while you prepare your enchiladas.
Take 2-3 heaping spoonfuls of the chicken/cream mixture and fill a tortilla, roll and place seams side down in casserole dish. Repeat for remaining enchiladas.
*be careful not to overfill as this can cause tortillas to break
Once casserole dish is filled, gently spread reserved avocado cream mixture on the enchiladas.
Sprinkle top of enchiladas with remaining cheese. Top with sliced jalapenos, if desired.
Bake at 375ºF for 15 minutes, covered, then uncover and cook for 10 more minutes or until cheese is golden/bubbly.
