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



  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 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 .
  17. Serve with Mexican style rice, and lots of crunchy tortilla chips.
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