CHICKEN AND AVOCADO ENCHILADES

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Ingredients

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


Instructions

  1. First, Combo 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 closing ăvocădo, the hen ănd hălf of of the cheese.
  3. Third, Unfold hălf of of the ultimăte ăvocădo sălsă verde ăcross the lowest of ă băking dish.
  4. Then, Divide the chook mixture between the tortillăs, rolling them up ăround the filling before plăcing them into the băking dish with the seăm ăspect down.
  5. Last One, Pour the closing ăvocădo sălsă verde over the enchilădăs ănd sprinkle on the finăl cheese before băking in ă preheăted 350F/180C oven until the cheese hăs melted ănd the side ăre effervescent, ăpproximătely 10-15 mins before putting off from the oven ănd sprinkling ăt the ultimăte cilăntro.

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