Chicken Avocado Enchiladas

Ok, so we put the most recent challenge on hold, but will each be making meatloaf soon! Thanks for voting, we're looking forward to sharing some creative recipes with you!

Since we aren't posting any meatloaf recipes yet, I decided to share one of my new favorite recipes. I do a lot of research in my spare time and was able to combine a few different recipe ideas for Chicken Enchiladas and Avocado Enchiladas into one delicious meal! The recipe is below...I WISH we'd thought to take a picture, as they were gooey and so yummy! Serve with refried beans, Spanish rice, or even a salad!

~1lb chicken breast (cut into small cubes)
Salt, Pepper, Cumin
1/2 cup bell pepper, diced (I used green)
1/2 cup onion, diced (I used sweet yellow onion)
6oz Cream Cheese
Salsa (any kind will work)
2 Avocados, cubed
Flour tortillas (although you could use corn)
Monterrey Jack cheese

Put some oil (veggie, olive, whatever you have around) in a pan to warm up. Season chicken with salt, pepper, and cumin, then throw into the pan until cooked on all sides. Throw in bell pepper & onion and saute. Add in 1/2-3/4 cup of salsa (start smaller and add in to your preference) and the cream cheese. Stir until cheese has melted and the sauce is creamy.

In a baking dish, put a thin layer of salsa down so the tortillas don't stick (or you could use cooking spray)

To assemble:
Lay out a tortilla, put down a row of avocado slices, top with a little Monterrey jack cheese, then add some of the chicken & sauce mixture. Roll up and place seam down in a baking dish. Repeat until you're out of goodies. Top enchiladas with more salsa and cheese. Bake at 350F for 25-30 minutes (until the cheese begins to brown and you can see the sauce bubbling out the sides of the enchiladas.
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Tonight we're heating up a favorite: Zucchini Lasagna! I came up with this recipe when Hanz and I were in the beginning stages of dating, and he SCARFED it down! For Father's Day I was asked to make a "healthy" lasagna and remembered how much Hanz had enjoyed it in the past. I ended up making 2, and put one in the freezer (took it out a day ago to thaw in the refrigerator). I'll be sure to post pictures and the recipe for this soon!
-The Mrs.