Sour Cream Chicken Enchiladas with Avocado

Chicken Enchiladas with Sour Cream and Avocado

*Rotisserie chicken (I try to find the half price ones)
*tortillas (corn or flour) (I favor corn for casseroles and flour for enchiladas)
*No Sugar Green Tomato relish OR  canned green enchilada sauce OR bottled green salsa (16-24 oz)
*Ripe Avocados (several)
*Sour cream (at least a cup)
*Cream Cheese (softened) (one block +/-)
*Shredded mozzarella
*Shredded sharp cheddar
*Chopped green chiles (optional) (canned)
*Chopped black olives (optional)
*seasonings (salt, garlic, cumin, smoked paprika) (to taste)

I remove the chicken from the bones (use them to make bone broth)
Chop the chicken into bite sized bits.
Grease a casserole dish. Pour a thin, thin layer of green sauce into the casserole dish

In a separate bowl, or heavy duty blender, mix together the ripe avocados (peels and pit removed), the green sauce (Whether it be the green tomato relish, or canned enchilada sauce, or bottled green salsa), the sour cream, and the softened cream cheese. (It needs to be thin enough to pour.) Sir in seasonings, black olives and chopped green chiles, if desired.
Mix about 1/3 of this into the chopped rotisserie chicken.

For Enchiladas: using a plate to hold each tortilla as you work: add chicken and shredded cheese to the center. Roll and place seam down into casserole dish, Repeat until pan is full, or you run out of chicken,
Pour the remaining green sauce mixture over the top. Sprinkle down the center with shredded cheese.
Bake at 350* until hot and bubbly.


For Casserole: cut a stack of tortillas into pieces. (Shape doesn't matter... I try for about 1 1/2 inch pieces.) Place a single layer of pieces over the layer of sauce in the casserole dish. Add a layer of chopped chicken, a layer of the sauce mixture, a layer of shredded cheese. Repeat with tortilla, chicken, sauce, cheese. I usually get 2 or 3 layers... ending with sauce and a sprinkle of shredded cheese. Bake at 350* until hot and bubbly.