Quick Dish: Chicken-Tomatillo Enchiladas

Got a craving for Mexican? One jar o' salsa to the rescue! This tastes as good as most of the enchiladas you can get around town, and you don't have to change out of your pajamas to enjoy them.

Chicken-Tomatillo Enchiladas

1 lb. chicken tenders, chopped into small pieces
1/2 onion, chopped
1 16-oz. can tomatillo salsa
Dash of cumin
Dash of cayenne pepper
Salt and pepper
1 tbsp olive oil
6 whole wheat flour tortillas
Shredded Monterey Jack cheese
1 ripe avocado, optional

Preheat the oven to 350.

In a small bowl, mix together the chicken, 1/2 cup of the salsa, cumin, cayenne pepper and salt and pepper to taste. Let marinate for 15 minutes.

Scoop the pulp out of the avocado into a small bowl. Add salt, pepper and a little garlic powder and mash with a fork. Set aside.

In a nonstick saute pan over high heat, add the olive oil. When the oil is shimmering, pour in the chicken mixture and saute, stirring often, until the chicken is cooked through, about 5 minutes. Set aside.

In a shallow baking dish, pour about 1/2 cup of salsa on the bottom and spread to coat. Add a few tablespoonfuls of the chicken filling down the center of each tortilla, sprinkle with a handful of cheese, and roll tightly. Place each tortilla seam-side down in the baking dish. Pour the remaining salsa over the enchiladas, covering completely, and sprinkle with additional cheese. Bake for 10 minutes, or until the enchiladas are warmed through and the cheese is melty. Serve the enchiladas topped with some of the mashed avocado.