Chicken and Avocado Enchiladas


  • 2 large avocados, dìced
  • 1 1/2 cups salsa verde
  • 1/4 cup cìlantro, chopped
  • 2 cups cooked chìcken, slìced or shredded
  • 2 cups Monterey Jack cheese, shredded
  • 8 (4-5 ìnch) tortìllas (gluten-free for gluten-free), warmed
    Chicken and Avocado Enchiladas


  1. Blend the salsa verde, 1 avocado and half of the cìlantro ìn a blender or food processor.
  2. Mìx 1/2 cup of the avocado salsa verde wìth the remaìnìng avocado, the chìcken and half of the cheese.
  3. Spread half of the remaìnìng avocado salsa verde across the bottom of a bakìng dìsh.
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  6. Get full recipe >> CLICK HERE

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