CHICKEN AND AVOCADO ENCHILADES

Short and clean chook and avocado enchiladas blanketed in platy of melted cheese!

Hen and avocado burritos are one of my favored recipes, and one that I’m making all of the time! The chicken and avocado combination is definitely remarkable in burritos and its additionally remarkable in enchiladas! 

You genuinely can’t go wrong taking chicken and avocado burritos and smothering them in enchilada sauce and cheese before baking till the cheese has melted! genuinely! It’s that easy! You simply take the burritos, location them in a baking dish, pour on an enchilada sauce, sprinkle with cheese and bake! 

I really like to make a simple salsa verde and avocado ‘enchilada sauce’ however a store sold green enchilada sauce also works well and it’s exquisite convenient! if you’re looking for a circle of relatives pleasant, brief and easy dinner for busy work nights, these fowl and avocado enchiladas can’t be beat!

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

Instructions

1. Combo the salsa verde, 1 avocado and half of the cilantro in a blender or food processor.
2. mix 1/2 cup of the avocado salsa verde with the closing avocado, the hen and half of of the cheese.
3. Unfold half of of the ultimate avocado salsa verde across the lowest of a baking dish.
4. Divide the chook mixture between the tortillas, rolling them up around the filling before placing them into the baking dish with the seam aspect down.
5. Pour the closing avocado salsa verde over the enchiladas and sprinkle on the final cheese before baking in a preheated 350F/180C oven until the cheese has melted and the side are effervescent, approximately 10-15 mins before putting off from the oven and sprinkling at the ultimate cilantro.

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