Barbara Rose's Enchilladas Supreme

Description
Enchillada's filled with chicken and a creamy white sauce, topped with avocado salad. This recipe serves 4, but is easily expandable.

Ingredients

 * 4 boneless, skinless chicken breasts, cut into large dice of ½"
 * 1 cup chopped yellow or brown onion
 * ½ tsp dried oregano
 * ¼ tsp ground black pepper
 * 1 cup shredded Monterey jack cheese
 * 1 cup real or imitation sour cream
 * 1 x 7 ounce can diced mild green chiles
 * 1 cup canned enchilada sauce
 * 8 x 6" flour tortillas
 * 1 cup shredded sharp cheddar cheese
 * 1 cup shredded iceberg lettuce
 * 1 cup chopped fresh tomatoes
 * 1 cup cubed California avocadoes
 * ½ cup sliced black olives
 * ¼ cup or more to taste, chopped fresh cilantro

Directions

 * 1) Preheat oven to 350°F.
 * 2) Spray a large lasagna type casserole dish with no-stick spray.
 * 3) Coat bottom of casserole with ⅓ of the enchilada sauce, set aside.
 * 4) Heat a non-stick skillet, add cubed chicken cooking 3 to 5 minutes over medium -high heat until lightly browned.
 * 5) Add chopped onion, oregano and black pepper, and continue cooking an additional 3 to 5 minutes till the chicken is no longer pink and is lightly browned, and the onion is translucent.
 * 6) Remove from heat, and cool in skillet for 5 minutes.
 * 7) Stir in canned mild green chiles, sour cream and Monterey jack cheese.
 * 8) Evenly divide chicken mixture down center of each flour tortilla, roll up and place seam side down into prepared pan atop the enchilada sauce.
 * 9) Spoon the remaining ⅔ cup enchilada sauce evenly over the rolled up tortillas.
 * 10) Cover baking dish tightly with aluminum foil.
 * 11) Bake at 350 degrees, for 30 minutes, or until thoroughly heated.
 * 12) While this is in the oven, toss together in a large bowl, the shredded lettuce, chopped fresh tomatoes, cubed avocado, sliced olives and cilantro.
 * 13) Remove from oven and remove aluminum foil.
 * 14) Top with sharp cheddar cheese and return to the oven, uncovered, for about 4 or 5 minutes.
 * 15) Remove from the oven one more time, and top the entire casserole with the lettuce mixture, spreading it evenly over the entire surface.
 * 16) Return the casserole to the oven for just 2 to 3 minutes more to wilt the lettuce and lightly warm the tomatoes, avocados and olives.
 * 17) Serve with mexican style rice, and lots of crunchy tortilla chips.