Easy Cheesy Chicken Avocado Enchiladas!

Here's another recipe post! 

The quality of these photos vary greatly. They were taken at all different times of the day due to  either 

1) getting busy with something else (my baby) or 

b) forgetting I was cooking them. Haha!

This is sooo good and sooo easy to make. I'm also definitely not claiming this is a healthy dish by any means. It's covered in cheese. Otherwise, I guess it's not too bad... change up the flour tortilla for a whole wheat, or corn tortilla... use different or less cheese...add more veggies and it's a healthier enchilada! 

 You'll need a pre-cooked rotisserie chicken, or any kind of chicken you want to use. I tend to get the whole cooked chicken because it's half the price of boneless skinless chicken breasts and I can usually make two different dishes from all the meat.

You're also going to need:

 Small tortillas

Salsa of your choice

Plain Greek Yogurt 

Avocados

Onion 

Garlic cloves

Cheese 

Cilantro

+ oil & butter to cook the onions in

This is completely just a guideline.... This can be changed up any way you want it!

 I like to take all the chicken off the bone first, because I know if I don't, the remaining chicken will just sit on the bone in the fridge & will most likely end up in the garbage. I use my hands to take all the chicken off, but you can obviously use a fork & knife. Once all the chicken is off, I divide it in half and put the other half in the fridge for another meal. [I mixed it with cheese and made quick quesadillas!]

I used two 8x8 pans. You could use a 9x13 or whatever you have!

Easy Cheesy Chicken Avocado Enchiladas

6-10 small tortillas - depends on how much filling & space you have

1 small jar of salsa or about 2/3 of a large jar

1 container of Plain Greek Yogurt 

2 avocados, chopped

1 medium onion, sliced

2 garlic cloves, minced

2+ cups cheese 

A handful of chopped cilantro

1 tbs oil & butter [to cook the onions in]

*Preheat oven to 400F
1. Cook the onions in a pan until soft and golden
2. Add the chicken, avocado, cilantro and garlic & season with salt & pepper to taste. Stir until combined and then turn the heat off
3. In a bowl, mix together the greek yogurt & salsa to make the sauce. Add some to your baking pan to cover the bottom.
4. Time to assemble!
  -Lay one tortilla out and sprinkle with cheese.
  -Add some of your filling
  -Drizzle some of the sauce on top
5. Roll tortilla up & place seam side down in pan. Continue until you fill the pan.
6. When all your tortillas are ready, pour some more sauce on top so the tortillas are covered.
7. Sprinkle with cheese.
8. Bake for about 15-20 minutes or until top is golden and bubbly!

Make sure to let it sit for a few minutes because it's going to be hot!

The amount of filling, cheese, and sauce you use is completely up to you. If you like more sauce, add more... If you want more cheese, shred some more! 

Don't let anyone tell you there's such a thing as too much cheese. That's a lie.

If you make these, let me know! Post a photo on Facebook or Instagram & tag me in it! 

A Delicious Summer Quinoa Dip!

I call it a "dip", but it could be called a salad as well... It works both ways! 

I love to eat it with tortilla chips or by itself. You could also put it in a wrap with some plain greek yogurt and lettuce. Mmm. It's so versatile! 

It could also be made any time of year of course, but it looks really nice on the side of a bbq'd steak let me tell ya!

Here are the ingredients you'll need! 

For starters, you'll need quinoa, which I forgot to include in the photo. I use half a cup of quinoa, boil it with 1 cup of water & let cool before mixing in other ingredients. You could double the quinoa and it would make the dip more of a salad.. a bit more filling if you wanted to eat it on its own... or if you just want more quinoa!

You'll also need:

Approx 4 tomatoes

1 small onion

1 medium sized bell pepper 

[I usually use green, but I had to use up this red one!]

1 jalapeño pepper 

1 can of black beans

1 can or 1.5 cups of corn

 A handful [or 2!] of cilantro

[Make sure to use the least amount of stem as possible]

Dressing:

1 tbs chill powder

1 tbs cumin

1/2 tbs oregano

1tsp salt [optional]

The juice of 1 lime

1/2 -2/3 cup olive oil

1-3 garlic cloves

[Depending on how much garlic you prefer, I would have done 2]

Then you just chop all the veggies up & add to a large bowl. Make sure to chop the jalapeño pepper pretty finely so that you don't get a big chunk in one bite. I also used scissors to cut the cilantro... Unless you have a really good knife, you'll find this way to be much easier! Also, be sure to drain and rinse the black beans and corn [if you're using a can].
Since this is such a versatile dip, you can really play around with the ingredients to make it taste just the way you want it to. Add more or less tomatoes, different beans, different peppers. It's really up to you and what you prefer!
With the dressing, you're just going to want to mince the garlic, and then mix everything together!
Stir the cooled quinoa, veggie mix, and dressing together, and you're all done!
It's so good and the longer it sits in the fridge, the more the flavours blend together.

Mmmmm!

Let me know if you try this! Tag me on Facebook or Instagram if you do!
Also, where do you get quinoa? I got mine from Sobeys, but I feel I could probably get a better deal somewhere else. Possibly online?