meal - enchiladas with avocado cream sauce

*All organic 

1 package of 12 inch flour tortillas 
1 package of chicken breasts 
3 avocados 
1 container of sour cream 
1 block of cheddar cheese
1 jar of yellow & red roasted peppers 
1 green pepper 
1 can sliced black olives 
1 can of re-fried beans
1 can of black beans 
1 red onion 
Salt & Pepper to taste 


Clean & grill the chicken breasts, set aside.

Preheat the oven to 350 degrees. 

Avocado Cream Sauce  
Mash up the avocados
Add the sour cream 
Season to taste with garlic powder, pepper, & salt - we recently discovered ghost salt at a local spice shop & have been using it as our go to salt these days...a similar one can be found here.
Once everything is incorporated & has a smooth consistency set the mixture aside.

Burrito Assembly 
Chop up the onion, roasted peppers, green pepper, & cooked chicken breasts 
Shred the cheddar cheese - set 1/3 aside to sprinkle on the top of the wrapped tortillas 
Lay out the tortilla & begin adding all the ingredients - beans (we did half with the re-fried beans & half with the black beans), onion, chicken, peppers, & cheese. 
Once everything has been added wrap up the tortilla into a square shape like the ones pictured above.
Place into a baking medium, we used glass dishes.
Once all the enchiladas are assembled & in the baking medium sprinkle the remaining cheese across the top as well as the diced olives. 
Then take the avocado cream sauce & dollop it across the enter of each enchilada. We had extra sauce leftover, don't feel like you have to use it all, we served it on the side & also dunked tortilla chips in it while dinner cooked which was very yummy. 
Place in oven & bake for about an hour until everything it warm & the cheese has melted.


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