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==
# Preheat oven to 350 °F.
# Spray a large lasagna type casserole dish with no-stick spray.
# Coat bottom of casserole with ⅓ of the enchilada sauce, set aside.
# Heat a non-stick skillet, add cubed chicken cooking 3 to 5 minutes over medium -high heat until lightly browned.
# 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.
# Remove from heat, and cool in skillet for 5 minutes.
# Stir in canned mild green chiles, sour cream and Monterey jack cheese.
# Evenly divide chicken mixture down center of each flour tortilla, roll up and place seam side down into prepared pan atop the enchilada sauce.
# Spoon the remaining ⅔ cup enchilada sauce evenly over the rolled up tortillas.
# Cover baking dish tightly with aluminum foil.
# Bake at 350 degrees, for 30 minutes, or until thoroughly heated.
# While this is in the oven, toss together in a large bowl, the shredded lettuce, chopped fresh tomatoes, cubed avocado, sliced and cilantro.
# Remove from oven and remove aluminum foil.
# Top with sharp cheddar cheese and return to the oven, uncovered, for about 4 or 5 minutes.
# Remove from the oven one more time, and top the entire casserole with the lettuce mixture, spreading it evenly over the entire surface.
# Return the casserole to the oven for just 2 to 3 minutes more to wilt the lettuce and lightly warm the tomatoes, avocados and .
# Serve with Mexican style rice, and lots of crunchy tortilla chips.
Category:Black olive Recipes
Category:Cheddar Recipes
Category:Chicken Recipes
Category:Enchilada Recipes
Category:Hass avocado Recipes
Category:Iceberg lettuce Recipes
Category:Jack cheese Recipes
Category:Tomato Recipes