little kitchie: chicken and avocado enchiladas

What are your favorite things to cook?

I love making biscuits. Sometimes I call them scones.

Anything that needs yeast is fun because you get to see the dough double in size. It's ALIVE.

Risotto is good because it gets you out of doing anything else around the house. You can't take your eye off of it, so sorry but someone else is going to have to fold the laundry! Would if I could!

Also, as you might have suspected, enchiladas. Rolling them up into cute little cigars is part of the reason, but most of all because if you cook enchiladas, you get to EAT enchiladas. And that's always a beautiful thing.

You might be looking at this photo and wondering where the avocado is. Well, my darlings, it's baked inside! Warm avocado inside your enchiladas will rock your world. It can't not.

Chicken and Avocado Enchiladas
makes 6 enchiladas

you'll need:
1 lb. cooked chicken breasts, shredded
1/2 cup chopped onion
1 chopped serrano pepper
1 can red enchilada sauce (I use this one)
6 corn tortillas (or whatever kind you like)
1 large avocado, sliced
1/2 cup shredded pepper jack cheese

Preheat oven to 400 degrees F. Spray an 8x8 baking dish with cooking spray and set aside.

Combine chicken, onion, pepper, and 1/2 cup enchilada sauce in a bowl. Heat tortillas between damp paper towels in the microwave for about 30 seconds (this helps to soften them so they don't break as you're rolling).

Pour about 1/2 cup enchilada sauce on the bottom of the baking dish. To assemble each enchilada, spoon a bit of the chicken mixture into a tortilla, top with a slice or two of avocado, and roll. Place seam side down in the baking dish. Repeat until all the enchiladas are made. Pour remaining enchilada sauce over the top, then sprinkle with cheese.

Bake for 25-30 minutes, until cheese is bubbly. Allow to sit for a couple minutes before serving, and enjoy!