Buffalo Chicken Enchiladas & Avocado Salad

I am a true fangirl of Publix Supermarkets. I was inspired to create my own variation of one of their yummy Apron’s recipes {Buff-A-Enchiladas} during a recent shopping experience.

You will need:
2 ripe avocados
1 ripe mango (or frozen equivalent)
cilantro avocado dressing
boneless buffalo wings
monterey Jack cheese
8 flour tortillas
1 can of cream of chicken soup
1 bag Recipe Ready Southwest Blend
1 tomato
aluminum foil
baking pan
non-stick cooking spray (optional)

Preheat the oven to 400

Heat up the chicken according to package instructions. I use the microwave, but you can use the oven if you prefer.

Dice tomato, avocado and mango (if you’re using it fresh)

Warm up frozen veggies (and frozen mango) in the microwave. Use the defrost function, or heat at 50% power. You just want to knock the frost off of them. Set them aside to cool to room temperature before mixing in mango, avocado, tomato and dressing. Use sea salt to season to taste.

Chop chicken into bite-size pieces.

Microwave tortillas for :30. Begin building tortillas by layering cream of chicken soup, chicken, and avocado dressing. Roll neatly and place seam side down in a baking pan that’s been coated with cooking spray. Repeat for each.

Top with remaining soup, shredded monterey cheese and paprika (optional). Cover and heat for 20 – 25 minutes.

Serve with avocado salad on the side with tortilla chips (optional).

Makes 4 servings. Perfect for weekend brunch on the patio or spicing up humdrum midweek dinner options.