|Cut-up cooked chicken/Cut-up cooked turkey||2 Cup (32 tbs)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Tomato||1 Medium, chopped|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|6 inch flour tortillas||8 (6 Inch In Diameter)|
|Frozen avocado dip||6 Ounce, thawed (1 Container)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Taco sauce||1⁄4 Cup (4 tbs)|
Mix chicken, chilies, tomato, onion and garlic in 1 1/2-quart microwavable casserole.
Cover tightly and microwave on high 5 to 6 minutes, stirring after 2 minutes, until hot.
Place 4 tortillas on 10-inch microwavable plate.
Cover tightly and microwave on high 20 to 30 seconds or until hot.
Place about 1/3 cup chicken mixture down center of each tortilla; top each with about 1 tablespoon of the avocado dip.
Roll tortillas around filling.
Arrange tortillas, seam sides down, on plate.
Sprinkle with 1/2 cup of the cheese.
Microwave uncovered on high 2 to 3 minutes or until enchiladas are hot and cheese is melted.
Repeat with remaining tortillas.