meal - enchiladas with avocado cream sauce

Ingredients

*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 

Garlic 

Salt & Pepper to taste 

Directions 

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.

Enjoy!