Avacado Enchiladas

I saw this recipe a while back and thought for awhile that that I should try it out. The thing that made me nervous was that I recently tried an avocado pasta recipe and DID NOT like it. I wondered if it was just the fact of eating the avocados warm that was the problem. Well, the avocados are definitely warm in the recipe and they are yummy! I would compare this to honey lime chicken enchiladas and honestly think they are just as good!

Avocado Enchiladas
Recipe source: http://www.ohsweetbasil.com/

3 Large Ripe, but firm Avocados, sliced into cubes (I would double this if you want a large pan of enchiladas)
1 Scant Tablespoon Cumin
2 Large Cloves of Garlic, minced
1/4 Cup Lime Juice
1/3 Cup Honey
1 Heaping Tablespoon Cilantro, chopped
1 Cup Green Enchilada Sauce
1 Cup Heavy Cream
Tillamook Pepperjack Cheese, grated. (I had shredded colby and monterey jack so I used that)
Tortillas

 Pre-heat your oven to 350. In a bowl, whisk together the cilantro, garlic, cumin, honey, and lime juice. Add the avocado and toss gently. In a separate bowl whisk the enchilada sauce and heavy cream together. Pour a little of your enchilada sauce mixture into the bottom of your pan and spread to coat.  Spoon your avocado mixture down the center of a tortilla, top with a little shredded cheese then roll, placing seam side down in the pan. Repeat with remaining tortillas. Top with more of your enchilada sauce and more shredded cheese. Bake for 25 min.