AVOCADO COOKING UPGRADES

Transcription

1 Recipes AVOCADO COOKING UPGRADES

2 30 AVOCADO RECIPES CONTENTS Avocado Box Mix Brownies...1 Homemade Whole Wheat Avocado Brownies...2 Cucumber and Avocado Smoothie...3 Avocado Fruit Smoothie...4 Avocado and Fresh Herb Sandwich Spread...5 Avocado Tuna Salad...6 Avocado Chicken Salad...7 Avocado Sushi Rolls...8 Avocado Lime Sorbet...9 Spicy Avocado Deviled Eggs...10 Peanut Butter and Chocolate Avocado Pudding...11 Chocolate Avocado Pudding...12 Chilled Avocado Soup...13 Chicken Avocado Tortilla Soup...14 Avocado Mambo Pie...15 White Bean Avocado Sandwich...16 Grilled Avocado Pizza...17 Avocado and Shrimp Pizza...18 White Sauce and Avocado Pizza...19 Mexican Hot Dogs...20 Avocado Relish Hot Dogs...21 Blue Cheese and Bacon...22 Pineapple Cilantro Guacamole...23 Almond and Blue Cheese Guacamole...24 Pomegranate Guacamole...25 Avocado Butter Mix...26 Sunshine Avocado Boats...27 Avocado Pasta...28 Grape Fruit and Avocado Vinaigrette Salad...29 Avocado Chicken Enchiladas...30 I truly hope the recipes you try out in this recipe book become favorites for you and the people you love to cook for. Through out the book you will notice links to ingredients you may or may not have in your cupboard. I provided these links for your convenience to purchase items you may need online. Please note that many of these links are affiliate links and by purchasing any of these items through these links, you are supporting CookingUpgrades.com. Your support is appreciated and I want you to know your purchases help provide for the creation of future resources. Enjoy and happy cooking! ~ Jennette

3 Avocado Box Mix Brownies 1 box brownie mix (18-20 oz) 2/3 cup avocado (mashed) 1/3 cup water powdered sugar (optional) 1. Line a baking pan with parchment paper or grease the bottom with cooking spray. For thicker brownies use a 9x9 pan or for standard sized brownies use a 9x Mix in a bowl: brownie mix, avocado, and water. Stir until all dry ingredients are moist and the brownie mix clumps no longer remain. 3. Bake in the oven following the box mix directions, but realize the avocado could require the brownies to cook a few minutes more. The brownies will be done when a tooth pick or knife inserted into the middle of the brownie pan comes out clean. 4. Top brownies with powdered sugar. 5. Use a plastic knife to slice through cooled brownies for a clean cut. 1

4 Homemade Whole Wheat 1 avocado! 3 eggs 1 cup wheat flour!!!! 1/2 cup cocoa powder!! 1/3 cup hot water!!! 1 Tablespoon vanilla extract 3/4 cup vanilla yogurt 1/4 cup cane sugar 1/4 cup honey 3 Tablespoons dark chocolate chips Avocado Brownies 1. Preheat oven to 350 degrees. 2. Mix egg, avocado, and yogurt in a medium sized bowl vigorously for 5 minutes by hand or 2-3 minutes with a hand-held or stand mixer. 3. Add the vanilla and sugar. Mix until well blended. 4. In a smaller bowl mix cocoa and water until the consistency resembles icing. If too thick add a little more water, but be careful to not get the powder too runny. Only add a dash of water at a time. 5. Add the cocoa mix to the avocado mixture until all is well blended. 6. Add the honey and whole wheat to the bowl until everything is completely mixed. 7. Grease an 8x8 pan and pour the mixture in the bottom. Be sure to scrap the sides of your bowl with a rubber spatula. 8. Spread the mixture evenly in pan with a rubber spatula. 9. Sprinkle the chocolate chips on top of the brownies and bake for minutes. 2

5 Cucumber and Avocado Smoothie 1 avocado 1 cucumber 1/4 cup lemon juice 1 cup unsweetened almond milk 1. Peel and seed avocado. Then slice avocado into quarter sections. 2. Cut cucumber in half and then quarter; leaving skin on. 3. Pour milk and lemon juice in blender. 4. Add avocado and cucumber. 5. Blend until all the ingredients are liquified. 6. Serve immediately or chill. 3

6 Avocado Fruit Smoothie 1 banana peeled and frozen 1/2 cup mango (frozen or fresh) 1/2 avocado 1 cup fresh spinach 1 1/4 cups milk (or almond, hemp, rice) 1/2 teaspoon vanilla extract 1. Put all liquid ingredients in the blender. 2. Place all other ingredients in the blender. 3. Blend until liquified universally. 4. Add milk as needed to achieve smoother texture, or add ice to thicken. 4

7 Avocado and Fresh Herb Sandwich Spread 1 ripe avocado 6 teaspoons chopped fresh chives 4 teaspoons parsley 1 Tablespoon white wine vinegar pinch of salt fresh ground pepper to taste 1. Mash avocado in a medium sized bowl with a fork, potato masher, whisk, or dough cutter. 2. Add remaining ingredients to mashed avocado. 3. Gently stir ingredients until well blended. 4. Use as a substitute for any condiment. 5

8 2 cans of tuna packed in water 1 ripe avocado 1/2 cup chopped celery 1/2 cup chopped red onion 1/4 cup diced red apple 1/4 cup coarsely chopped walnuts 1 Tablespoon pickle juice 1 teaspoon dried dill 1/2 teaspoon dijon mustard 1/4 teaspoon cumin salt and pepper to taste Avocado Tuna Salad 1. Mash avocado with fork, potato masher, pastry cutter, or whisk. 2. Add tuna, celery, onion, apple, and walnuts. Stir together. 3. Stir in pickle juice and remaining ingredients. 4. Serve on a bed of lettuce, on top of favorite bread, pita, croissant, or eat plain. 6

9 Avocado Chicken Salad 1 medium ripe avocado (peeled and diced) 2 Tablespoons lemon juice 2 cups cubed cooked chicken 2 cups seedless red grapes, cut in half 1 cup chopped celery 3/4 cup mayonnaise 1/2 cup chopped walnuts 1/2 teaspoon ground ginger 1. Sprinkle half the lemon juice on the diced avocado in a small bowl. Set aside. 2. In a large bowl mix remaining ingredients. 3. Gently fold in avocado to the mixture. 4. Serve with crackers, on sandwich bread, or on a bed of lettuce. 7

10 Avocado Sushi Roll 1/2 sheet sushi seaweed 1/3 cup cooked and seasoned sushi rice 3-4 sliced avocados 1 Tablespoon toasted sesame seeds 1. Lay seaweed sheet rough side up on a bamboo roll mat. 2. Fully cover seaweed sheet with cooked rice. 3. Sprinkle sesame seeds over rice, evenly. 4. Flip seaweed sheet over. 5. Cover middle, lengthwise section of seaweed sheet with avocado slices (about four slices per sheet) overlapping ends of avocado. Imagine each slice of avocado is a train car connecting to the other avocado cars. 6. Roll bamboo length wise carefully tucking seaweed end to other edge so seams overlap and seal. 7. Cut about 2 inch wide sections of sushi roll with seam down. 8

11 Avocado Lime Sorbet 2 cups mashed avocado 1/2 cup fresh lime juice 1 teaspoon lime zest 3/4 cup agave nectar 1/2 teaspoon vanilla extract pinch of salt 1. Mix all the ingredients in a blender until smooth. 2. Pour liquid in freezer friendly container. 3. Keep in freezer for 4 hours. 4. Remove from freezer minutes before serving to attain nice slushy consistency. 5. Lime juice loses its potency when frozen, so you may need to stir in a little bit more lime zest before serving. 9

12 Spicy Avocado Deviled Eggs 12 hard boiled eggs 1 avocado 1/4 cup mayonnaise 1 Tablespoon ground cumin 1 Tablespoon finely chopped capers 1 Tablespoon dijon mustard 1 lime: juice and zest 1/2 teaspoon salt 2 jalapeño peppers: seeded, chopped* 1 tablespoon chili powder 2 Tablespoons chopped fresh cilantro *Jalapeño juice can burn your skin. For protective measures, wear gloves when handling and cutting. 1. Peel eggs and cut length wise. 2. Remove yolk and place in large bowl. 3. Add peeled avocado to bowl and mash together. 4. Mix in mayonnaise, cumin, capers, mustard, lime juice, lime zest, salt, and jalapeño. 5. Spoon mixture into hallowed out egg halves. 6. Sprinkle with chili powder (optional). 10

13 Peanut Butter and Chocolate Avocado Pudding 1 1/2 ripe avocados 1 ripe banana 1/2 cup cocoa powder 1/2 cup favorite peanut butter extra peanut butter for topping 1/2 cup honey 1/4 cup almond milk whipped topping (optional) 1. Add all the ingredients into a food processor and blend. 2. Add more milk as needed to achieve desired smooth and creamy texture. 3. Pour into individual serving dishes and cover with plastic wrap. 4. Push down on plastic wrap to avoid pudding skin from forming. 5. Chill in refrigerator for 2-3 hours. 6. Top with dollop of peanut butter and whipped topping (*optional). 11

14 Chocolate Avocado Pudding 2 avocados 1/2 cup unsweetened cocoa powder 1/2 cup brown sugar 1/3 cup coconut milk 2 teaspoons vanilla extract ground cinnamon to taste coconut shavings (optional) almond slices (optional) 1. Peel, seed, and dice avocado. 2. Put liquid ingredients in blender. 3. Put dry ingredients and avocado in blender. 4. Blend everything until thoroughly mixed and smooth. 5. Transfer into a large bowl and cover. 6. Refrigerate 30 minutes or until chilled. 7. Top with coconut shavings or sliced almond (optional). 12

15 Chilled Avocado Soup 2 1/2 cups chicken broth, divided 2 avocados, peeled and pitted 2 cloves garlic, coarsely chopped 1 jalapeño, seeded and coarsely chopped 1/4 cup red onion, chopped 1 tablespoon lime juice 1 tablespoon fresh cilantro, chopped 1/2 tsp salt 1/4 teaspoon pepper 1/4 teaspoon cayenne powder 1/4 cup whipping cream 2 Tablespoons sour cream 6 Tablespoons cheddar cheese, shredded 1. In a blender, blend 1 cup of the chicken broth with avocados, garlic, jalapeños, lime juice, and cilantro until smooth. 2. Add remaining chicken broth, salt, pepper, and cayenne. Continue to blend. 3. Transfer mixture into a large bowl or refrigerator friendly container. 4. Stir in whipping cream and mix. 5. Cover and refrigerate for at least an hour. Can be in refrigerator for up to 12 hours before serving. 6. Divide chilled soup in bowls with a dollop of sour cream and shredded cheese. 13

16 Chicken Avocado Tortilla Soup 3 1/2 tablespoons cooking oil 4 (6-inch corn tortillas) 1 clove garlic 1 jalapeño chile 2 ripe avocados 1 tablespoon lime juice 1/4 teaspoon tabasco sauce 3 1/2 cups water 1 1/2 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1 onion, chopped 3 cups chicken broth 1 pound chicken breasts (about 3) 1. Cut tortillas in half, and then cut crosswise into 1/4-inch strips. 2. In a sauté pan, heat 2 Tablespoons of the cooking oil on medium heat. 3. Add tortilla strips to the pan, stirring continually until strips are crispy and slightly browned (about 3-4 minutes). 4. Remove tortillas from pan and allow to drain on a paper towel. 5. Minch garlic with garlic press or by cutting into fine pieces with a knife after peeling. 6. Seed and remove white ribbing inside jalapeño. Wear gloves or take care to not allow the juice to touch your skin because it will burn. 7. Peel, seed, and cut avocado in quarters. 8. Put garlic, jalapeño, avocados, lime juice, tabasco sauce, 1 1/2 cups water, pepper, and 1/2 teaspoon salt into a blender. Blend until smooth. 9. Heat the remaining oil in sauté pan and cook the onion until soft and translucent. 10. Add remaining broth and water, plus 1 teaspoon salt. Bring to a simmer. 11. Cut chicken breasts into 1 1/2-by-1/4-by-1/4-inch strips. Add to broth in pan and cook chicken until no longer pink. 12. Add avocado mixture to pan and heat thoroughly. 13. Serve soup with tortilla strips as garnish on top. 14

17 1 1/2 cups ginger snaps (crushed) 6 Tablespoons butter (melted) 1 1/2 cups coconut milk 1 envelope unflavored gelatin 3 ripe avocados 1/2 cup mint leaves 2 Tablespoons fresh lime juice 1 1/2 cups sugar 1/2 teaspoon salt 2 cups heavy whipping cream 2 Tablespoons sugar (for topping) mint leaves for garnish orange and lime zest for garnish Avocado Mambo Pie 1. Preheat oven to 350 degrees. Mix ginger snaps and butter in a bowl. Press mixture into bottom and sides of a greased 9 inch pie pan. Bake in oven for 15 minutes. Remove from oven and allow to cool. 2. Open the can of coconut milk, careful not to shake the can because you will spoon out the solid portion of the milk on the top and set it aside. 3. Pour half a cup of the coconut milk, still in the can, in a sauce pan. Sprinkle the top of the milk with the gelatin and allow it to sit for 5 minutes undisturbed. 4. Take the sauce pan and warm the milk and gelatin over medium high heat, stirring gently until gelatin has dissolved. Remove from heat. 5. In a blender, combine gelatin mixture, 1 cup coconut milk, coconut cream skimmed off top and set aside earlier, avocados (peeled, pitted, and quartered), mint leaves, lime juice, sugar, and salt. Blend until smooth. 6. Pour liquid into cooled pie shell. Cover and refrigerate for 2 hours. 7. Before serving, combine whipping cream and 2 Tablespoons sugar and whip with hand mixer or stand mixer until fluffy. 8. Spread topping over pie evenly and garnish with orange and lime shavings and a spray of mint leaves. 15

18 White Bean Avocado Sandwich 15 oz can navy beans 2 Tablespoons olive oil 1 garlic clove, minced 1 Tablespoon fresh chopped basil 1 Tablespoon minced fresh chives 1 teaspoon minced fresh rosemary 1/8 slice of whole avocado 1 Tablespoon dijon mustard 1 Tablespoon mustard 2 Tablespoons honey 2 bread slices 1 slice tomato 1 thin slice of red onion alfalfa sprouts salt and pepper to taste 1. Add beans, olive oil, and garlic to food processor. Blend until smooth. Add 1 Tablespoon of water at a time, if needed, to achieve smooth texture desired. 2. Add basil, chives, and rosemary. Blend in with pulses until well mixed. 3. Season with salt and pepper to taste preference. 4. In a small bowl add both mustards and whisk together. 5. Spread bean mixture on bread slice of choice. 6. Top with tomato, onion, avocado, and sprouts. 7. Spread other bread slice with mustard mixture. 8. Place last slice on top and enjoy. 16

19 Grilled Avocado Pizza 2 mini 6 inch pizza crusts 2 teaspoons olive oil 4 Tablespoons tomato sauce 1 1/2 cups shredded mozzarella cheese 1 avocado peeled and seeded 3 sliced of cooked bacon, crumbled 1 thinly sliced plum tomato thin slices of red onion 1. Heat gas grill on medium. 2. Spread olive oil and then tomato sauce on pizza crust. 3. Sprinkle half the cheese over sauce. 4. Cut avocado in half. Slice one half in lengthwise 1/8 sections. Set aside. Dice other avocado half. 5. Spread diced avocado, bacon, tomato, and onion over cheese. 6. Place pizza on grill until crust browns from grill marks and cheese melts. 7. Remove and slice pizza. Garnish with slices of remaining avocado. 17

20 Avocado and Shrimp Pizza 12 inch pizza dough shell 1/2 Tablespoon olive oil 1/2 Tablespoon minced garlic 1/2 cup chopped red onion 2 avocados, peeled and sliced 1/2 cup red bell pepper, chopped 4 oz. peeled rock shrimp 2 Tablespoons shredded fresh basil 3/4 cup gouda cheese 1. Brush pizza shell with olive oil and sprinkle with garlic. 2. Sprinkle onion, avocado, red bell pepper, and shrimp evenly over pie shell. 3. Cover cheese over the top of the shrimp, avocado, and veggies. 4. Sprinkle basil over cheese. 5. Bake in oven at 500 degrees for about 10 minutes or until cheese is golden brown. 18

21 White Sauce and Avocado Pizza 1/2 cup whole milk ricotta 1/4 cup half and half 1 Tablespoon olive oil 2 garlic gloves, minced salt to taste freshly ground pepper to taste pizza dough for one 10 inch crust 6 Tablespoons finely chopped red onion 1 avocado peeled, pitted, and thinly sliced 3 cups baby spinach, chopped coarsely 6 ounces mozzarella, sliced 1/4 cup grated parmesan cheese 1. Blend ricotta, half and half, olive oil, and garlic in a food processor. Season to taste with salt and pepper. 2. Preheat oven to 500 degrees with baking stone or pan as the oven heats. 3. Roll out pizza crust 10 inches across. 4. Spread 1/4 cup of the sauce and 2 Tablespoons of onion over dough. 5. Place pizza crust on heated stone or pan and bake until edges of crust are golden brown and bottom is set. (2-3 minutes) 6. Sprinkle with 1 cup spinach, sliced avocado, and remaining mozzarella. 7. Bake in the oven for 2-4 minutes more or until cheese is melted. 8. Remove from the oven and sprinkle with parmesan cheese. 9. Slice and serve. 19

22 Mexican Hot Dogs 1/2 cup mayonnaise 7 oz can chipotle peppers in adobo sauce 4 beef hot dogs 4 hot dog buns 1/3 cup crumbled cotija* cheese 1 diced avocado fresh cilantro bunch, chopped *can substitute parmesan cheese 1. In a small mixing bowl, combine mayonnaise and 3-4 Tablespoons of chipotle peppers with all the adobo sauce from the can. Set aside. 2. Grill hot dogs and buns. 3. Top hot dog in bun with chipotle mayonnaise, cotija cheese, avocado, and chopped cilantro. 20

23 Avocado Relish Hot Dogs 2 Tablespoons olive oil 2 Tablespoons fresh cilantro 2 medium peppers sliced thin 4 green onions (white parts sliced only) 2 Tablespoons lime juice 1 cup diced red tomato 2 avocados peeled, seeded, and chopped salt and pepper to taste 4 hot dogs and buns 4 Tablespoons butter 1 teaspoon minced garlic 1. Whisk together olive oil, cilantro, jalapeños, onion, and lime juice. 2. Gently stir in tomatoes and avocados. 3. Add salt and pepper to preference. Set aside. 4. Cook hot dogs. 5. In another small bowl mix butter and garlic. Spread butter mixture on buns. Toast buns on grill or broil in oven until golden brown. 6. Serve hot dogs in bun topped with avocado relish. 21

24 Blue Cheese and Bacon Guacamole 2 avocados 6 bacon strips, crumbled 1/3 cup small diced red onion 1 clove minced garlic 2 Tablespoons minced cilantro 1/2 lime, juiced 1/4 teaspoon salt 1/4 cup blue cheese 1. Peel and seed avocado. 2. Add avocado and all other ingredients except blue cheese in a bowl and mash together. 3. Gently stir in blue cheese. 4. Serve immediately with corn or pita chips. 22

25 Pineapple Cilantro Guacamole 2 avocados 1/2 a lime, juiced salt to taste 8 oz. can crushed pineapple 1/4 cup minced cilantro 1. Peel, seed, and cut avocado in half. 2. Place avocado and other ingredients in a bowl. Mash together. 3. Serve immediately with tortilla chips. 23

26 Almond and Blue Cheese Guacamole 2 Tablespoons white onion, chopped 1 Tablespoon serrano chile with seeds 1 teaspoon kosher salt 1/4 cup chopped cilantro 1 Tablespoon lime juice 2 avocados 1/4 cup coarsely chopped almonds 3 Tablespoons blue cheese (divided) 1. With a pestle and mortar or fork, mash onion, chile, salt, and half the cilantro into a paste. 2. Stir in the lime juice. 3. Add avocado and continue mashing. 4. Toss in remaining cilantro and most of the almonds and blue cheese (reserving some for garnish on top). 5. Add additional salt or lime juice per taste. 6. Garnish with remaining almonds and blue cheese. 24

27 Pomegranate Guacamole 4-5 avocados 1/4 of a small red onion, diced 2-3 limes 1 minced garlic clove 1 jalapeño, seeded and chopped salt and pepper to taste 1 splash of tequila dash of olive oil 1 pomegranate* handful of chopped cilantro *pomegranate juice can stain, so be careful when handling. 1. Mash in a bowl with a fork, potato masher, pastry cutter, or mortar and pestle: avocado, onion, garlic, jalapeño, olive oil, tequila, lime juice, salt, and pepper. 2. Cut the pomegranate in half. Next, tear halves into smaller pieces, picking out the seeds. Set seeds aside. 3. Gently stir pomegranate seeds and cilantro in with other ingredients. 4. Serve immediately with chips. 25

28 Avocado Butter Mix 2 avocados 1 Tablespoon fresh lemon juice 2 ounces unsalted butter 1 garlic clove 1 teaspoon chopped cilantro 2 teaspoons ground cumin salt and pepper to taste 1. Peel, pit, and cut in quarters avocado. 2. Place avocado and remaining ingredients in a food processor. Blend. 3. Scoop contents into a bowl, cover, and refrigerate for 3-4 hours. If you want more of a stick type butter look, pour mixture on saran wrap or parchment paper, roll into a log and place in refrigerator until firm. 4. Serve on toast or over favorite fish or meat. 26

29 Sunshine Avocado Boats 1 ripe avocado 2 eggs Salt and pepper 1. Cut the avocado in half, lengthwise and twist open. 2. Carefully cut around seed with spoon and scoop out seed. 3. Flip avocado over and knick off curved section of avocado peel and small portion of meat. This will help stabilize avocado while cooking. 4. Turn avocado over and place in baking pan, scoop side up. 5. Preheat oven to 425 degrees. 6. Scoop out a larger bowl size in the avocado, so that the whole egg and yolk will fit. 7. Crack open one egg and pour whites and yolk into one of the avocado seed opening halves, being careful to not break yolk. 8. Repeat with the other egg and other avocado half. 9. Salt and pepper eggs. 10. Bake at 425 degrees for minutes or until whites are no longer clear. 11. Top with herbs, salsa, hot sauce, or eat plain. 12. Serve with toast. 27

30 Avocado Pasta 8 ounces of dry pasta 1 avocado 1/4 teaspoon garlic, minced finely 1 teaspoon lemon juice 1/8 teaspoon kosher salt black pepper to taste 1 tomato, seeded and chopped 1 green onion sliced 1. Follow directions on pasta package for cooking pasta. 2. Strain pasta, but reserve 1/2 cup of the hot pasta water. 3. Set pasta and water aside. 4. Mash avocado; once peeled, pitted, and diced, in a bowl. 5. Add garlic, lemon juice, salt, and pepper to avocado. Stir. 6. Pour together drained pasta and 1/4 cup of hot reserved water. 7. Add tomatoes to pasta and water. Toss with tongs. 8. Toss with avocado paste to evenly coat pasta. Add more reserved water if mixture is too thick. 9. Sprinkle green onions on top when plating. 28

31 Grape Fruit and Avocado Vinaigrette Salad 2 avocados 2 grape fruits 6 cups leafy greens of choice 1 Tablespoon mint leaves 1 Tablespoon salad oil of choice 2 teaspoons honey 2 limes, juiced dash of salt and pepper 1. Peel the grape fruit, removing white pulp. 2. Peel and seed avocado. Cut lengthwise into 1/2 inch thick slices. 3. Arrange avocado and grape fruit, one after each other as the picture demonstrates, on a salad plate covered with lettuce greens. 4. Blend remaining ingredients in a food processor until well mixed. 5. Spoon vinaigrette over fruit and salad. 29

32 Avocado Chicken Enchiladas 1 Tablespoon butter 3 garlic cloves, minced 1 Tablespoon flour 1 cup chicken broth 2 teaspoons cumin 1/4 teaspoon salt 1/4 teaspoon ground pepper 1/2 cup chopped cilantro 1 cup salsa verde 1/2 cup sour cream 3-4 chicken breasts 2 cups monterey/jack cheese 3 avocados 15 oz. can of black beans 8 flour tortillas 1. Cook chicken in a pan or boil in water. Shred. 2. In a medium sauce pan, melt butter. Then, sauté onion and garlic. 3. Stir in flour and cook for 2 minutes while continuing to stir. 4. Add broth, cumin, salt, and pepper to sauce pan and bring to simmer. 5. Remove from heat and stir in sour cream, salsa verde, and cilantro until mixed and creamy. 6. Grease a rectangular baking dish and pour a 1/2 cup of the sauce on the bottom of the dish. Spread the sauce evenly. 7. In a bowl combine, cheese, shredded chicken, avocado, and drained black beans. 8. On your counter work space, lay out a tortilla and spoon chicken, shredded cheese, beans, and avocado down the center of the tortilla. 9. Roll tortilla up, lengthwise, tucking seams under to keep contents secure. 10. Lay tortillas, seam down in baking dish. 11. Pour remaining sauce over the enchiladas and top with 1 cup cheese. 12. Bake at 375 degrees for minutes or until cheese is bubbling. 30