EASY CHICKEN ENCHILADAS

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Ingredients:
1 whole Chicken de-boned
1 28oz can of elpaso Enchilada sauce
1 8oz. Block of cream cheese
Oil vegetable or canola
1 8oz. Bag of Shredded mozzarella cheese
2 ripe avocados 🥑
1 small to medium head of Cabbage
1 tsp. Salt
20 corn tortillas

Directions:
In small frying pan heat oil on medium high heat and put 2 tortillas in at a time for 15 seconds then turn them over for another 10 seconds. Take them out and place them on a lined plate with paper towels to soak up the oil. After there all completed blot them with a paper towel.
Then use a 9×13 baking dish and spray a light Layer of Pam on the bottom of the dish so your 20th don't stick and then put a thin layer of your enchilada sauce and put some chicken in the middle of your tortilla and add little bits of cream cheese and then roll them up like a burrito and continue to do that until all your chicken and cream cheese is used up. Then you can pour the remaining sauce all over the top. Next you are going to put your mozzarrella cheese All over the top of the enchilada's, then cover loosely with aluminum foil and put in a preheated oven of 350°F for 20 to 25 minutes then remove foil and bake for 10 minutes longer.

Cabbage mixture:
Use 2 ripe avocados take out and put in bowl, add 1 tsp.salt. then slice Cabbage thinly and put in with the avocados and toss until all your Cabbage is coated with the avocado. After enchiladas are done baking add avocado mixture to the side. Enjoy 😋
You can also use sliced tomatoes and onions for extra flavor.

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