Chicken and Avocado Enchiladas

  • 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

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  1. Blend 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 remaining avocado, the chicken and half of the cheese.
  3. Spread half of the remaining avocado salsa verde across the bottom of a baking dish.
  4. 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.
  5. 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.

From Closet Cooking



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