Chicken and Avocado Enchiladas

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 2 Avocados, large
  • 1/4 cup Cilantro

• Condiments

  • 1 1/2 cups Salsa verde

• Dairy

  • 2 cups Monterey jack cheese

• Other

  • 8 (4-5 inch tortillas (gluten-free for gluten-free, warmed

Found on closetcooking.com

Description

Ingredients

• 2 large avocados, diced
• 1 1/2 cups salsa verde
• 1/4 cup cilantro, chopped
• 2 cups cooked chicken, sliced or shredded
• 2 cups Monterey Jack cheese, shredded
• 8 (4-5 inch) tortillas (gluten-free for gluten-free), warmed

Directions

• Blend the salsa verde, 1 avocado and half of the cilantro in a blender or food processor.
• Mix 1/2 cup of the avocado salsa verde with the remaining avocado, the chicken and half of the cheese.
• Spread half of the remaining avocado salsa verde across the bottom of a baking dish.
• Divide the chicken mixture between the tortillas, rolling them up around the filling before placing them into the baking dish with the seam side down.
• Pour the remaining avocado salsa verde over the enchiladas and sprinkle on the remaining cheese before baking in a preheated 350F/180C oven until the cheese has melted and the side are bubbling, about 10-15 minutes before removing from the oven and sprinkling on the remaining cilantro.

Nutrition