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12/4/2014 0 Comments

AVOCADO CHICKEN ENCHILADAS

INGREDIENTS; 6 SERVINGS 
(BRAND USED) [VEGETARIAN SUBSTITUTES]
2 CHICKEN BREASTS, COOKED [SUBSTITUTE GARDEIN TERIYAKI CHICKEN STRIPS, SANS TERIYAKI SAUCE]
1/2 MEDIUM ONION, DICED
1 1/2 CUPS CHICKEN BROTH [SUBSTITUTE VEGETABLE BROTH]
2 AVOCADOS
1 CUP NON-FAT PLAIN GREEK YOGURT (OIKOS)
1 TBSP CILANTRO
1 TBSP CRUSHED RED PEPPER
1 TSP CUMIN
1 TSP GARLIC POWDER
1 TSP KOSHER SALT
1/2 CUP MEXICAN-STYLE SHREDDED CHEESE (SARGENTO)
6 TORTILLA WRAPS (EXTREME WELLNESS HIGH FIBER LOW CARB TORTILLA WRAPS)

PREPARE SAUCE: IN BLENDER ADD CHICKEN BROTH [OR VEGETABLE BROTH], 2 AVOCADOS (I kept a few slices of avocado for a garnish), CILANTRO, CUMIN, GARLIC, AND KOSHER SALT. BLEND UNTIL SMOOTH. POUR CONTENTS INTO A POT AND HEAT ON LOW, WISK IN GREEK YOGURT. 
*THIS SAUCE IS SERIOUSLY AMAZING, IT'S DELICIOUS WITH TORTILLA CHIPS AND JUST TO EAT ON IT'S OWN LIKE A SOUP*
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IN SAUTE PAN: ADD CHICKEN [OR MEATLESS CHICKEN], ONIONS, SALT & PEPPER. COOK ON MEDIUM UNTIL CHICKEN IS FULLY COOKED (NO PINK).
ADD DESIRED AMOUNT OF AVOCADO SAUCE TO SAUTE PAN WITH CHICKEN [OR MEATLESS CHICKEN], STIR WELL TO MIX INGREDIENTS.
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PREPARE GLASS PAN WITH COOKING SPRAY.
SET OVEN TO 350 DEGREES.
ASSEMBLE ENCHILADAS: 1/6 CHICKEN MISTURE PER WRAP, ROLL, PLACE SEAM DOWN IN GLASS PAN.
POUR AVOCADO SAUCE ON TOP OF ENCHILADAS.
SPRINKLE CHEESE OVER ENCHILADAS.
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COVER WITH FOIL AND BAKE FOR 20 MINUTES, THEN REMOVE FOIL AND BAKE 10 MINUTES MORE.
GARNISH WITH AVOCADO SLICES.
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