6 to 8 boned and skinned thighs
1/2 c. sour cream
1/2 c. plain yogurt
1 pkg. enchilada seasoning
2 c. shredded cheddar cheese
Avocado slices

Combine sour cream, yogurt, enchilada seasoning. Pour over chicken thighs and marinate 2 to 3 hours or overnight. Remove from marinade and grill over hot coals for 3 minutes on one side nd 2 minutes on other side. Place on oven proof platter, sprinkle with cheese and run under broiler until cheese is melted. Garnish with avocado slices.