Name: Gimme Some Oven’s Best Chicken Enchiladas Ever
Ingredients: 1 tablespoons avocado oil (or olive oil); 1 small white onion, peeled and diced; 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces; 1 (4-ounce) can diced green chiles; Sea salt and freshly-cracked black pepper; 1 (15-ounce) can black beans, rinsed and drained; 8 large flour tortillas; 3 cups Mexican-blend shredded cheese; 1 batch red enchilada sauce; Optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese

Ingredients

Scale

3 avocados, ripe
1/2 small onion, finely diced
2 Roma tomatoes, diced
3 tablespoons finely chopped fresh cilantro
1 jalapeno pepper, seeds removed and finely diced
2 garlic cloves, minced
1 lime, juiced
1/2 teaspoon sea salt

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Instructions

Slice the avocados in half, remove the pit, and scoop into a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you’d like.
Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.
Serve the guacamole with tortilla chips.

Author: Downshiftology

Keywords: guacamole, dips