Bill's Chicken Enchiladas




4 cups Enchilada Sauce

2 cups shredded Monterey Jack Cheese

4 (10 inch) Flour Tortillas

4 cups shredded Deli-Roasted Chicken

1 ½ cups shredded Sharp Cheddar Cheese

½ teaspoon Minced Garlic per Enchilada (or to taste)

¼ teaspoon Cumin Seed per Enchilada (or to taste)

2 Avocados, chopped

½ cup torn Cilantro Leaves

2 tablespoons fresh Lime Juice

½ teaspoon Salt



  1. Spread 1 cup Enchilada Sauce in a 13 x 9 inch baking dish coated lightly with cooking spray. Spread a thin layer of sauce on 1 tortilla and sprinkle Cumin Seed and Minced Garlic evenly over the top. Place 1 cup of shredded chicken and ½ cup Shredded Monterey Jack Cheese on inner edge of the Tortilla, and roll. Place in baking dish, seam side down. Repeat with remaining tortillas, chicken, and cheese. Pour 2 cups sauce over tortillas. Bake enchiladas at 375° for 30 to 40 minutes.
  2. Top Enchiladas with 1 ½ cups of shredded Sharp Cheddar Cheese. Bake 5 more minutes or until cheese is melted. Remove from oven and let stand for 10 minutes.
  3. In the meantime, combine Avocado, Cilantro Leaves, Lime Juice, and ½ teaspoon Salt. Serve on top or aside of the Enchiladas.