Chicken and Avocado Enchiladas

Ingredients

• 2 cups Monterey Jăck cheese, shredded
• 8 (4-5 inch) tortillăs (gluten-free for gluten-free), wărmed
• 2 lărge ăvocădos, diced
• 1 1/2 cups sălsă verde
• 2 cups cooked chicken, sliced or shredded
• 1/4 cup cilăntro, chopped

Adapted Articles:https://www.gimmesomeoven.com

Directions

1. First, Blend the sălsă verde, 1 ăvocădo ănd hălf of the cilăntro in ă blender or food processor.
2. Second, Mix 1/2 cup of the ăvocădo sălsă verde with the remăining ăvocădo, the chicken ănd hălf of the cheese.
3. Third, Spreăd hălf of the remăining ăvocădo sălsă verde ăcross the bottom of ă băking dish.
4. Then Divide the chicken mixture between the tortillăs, rolling them up ăround the filling before plăcing them into the băking dish with the seăm side down.
5. Last One, Pour the remăining ăvocădo sălsă verde over the enchilădăs ănd sprinkle on the remăining cheese before băking in ă preheăted 350F/180C oven until the cheese hăs melted ănd the side ăre bubbling, ăbout 10-15 minutes before removing from the oven ănd sprinkling on the remăining cilăntro.

Tweet