Ingredients
1 pre-roasted chicken, remove meat
1 bottle your favorite enchilada sauce
6 large tortillas
1/2 onion, yellow or white, diced
4 garlic cloves, large, minced
1 1/2 cup rice, lentils or refried beans
2 tomatoes, diced
1 avocado, sliced into thin 1/2 rounds
1/2 cup cilantro, chopped
1 1/2 grated cheese (a jack, cheddar blend is good) but any meltable cheese is fine).
Preparation
In a large, glass baking pan add enough enchilada sauce to generously cover the bottom.
I like to caramelize the onions and then add the garlic to toast when onions are about half done (after a couple minutes of sauteing), But you could put them in raw as they will cook in the oven.
Roll desired amounts of each ingredient, except avocado and sauce, into each tortilla and roll, placing each lengthwise in the glass dish with the tortilla’s seam side down (side that could open).
Pour the a cup or more of the enchilada sauce over the rolled tortillas until they are covered, but not smothered in sauce…your preference.
Sprinkle grated cheese liberally on top and cover pan loosely with aluminum foil. Remove foil about 15 minutes before enchiladas are cooked through and when the sauce is bubbly.
Plate and serve with 3 slices of avocado placed on each enchilada then sprinkle liberally with chopped cilantro with a sprig or two artfully placed.
Enjoy!
