A tasty and simple layered dinner is this gluten-free Avocado Chicken Enchilada Casserole. It tastes great because of the creamy avocado, soft chicken, salsa verde, and gooey cheese. Just right for a weeknight meal or a casual get-together with friends.

Ingredients: 2 cups cooked shredded chicken. 2 ripe avocados, mashed. 1 cup salsa verde. 1/2 cup sour cream. 1 teaspoon garlic powder. 1 teaspoon cumin. Salt and pepper to taste. 12 corn tortillas. 2 cups shredded cheese use gluten-free if needed. Chopped cilantro and sliced green onions for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Shred the chicken and mix it with the mashed avocados, salsa verde, sour cream, garlic powder, cumin, salt, and pepper in a bowl. Add a little of the chicken mix to the bottom of a 9x13-inch baking dish. Cover the chicken mixture with corn tortillas. If necessary, tear them to fit. Put more of the chicken mixture on top of the tortillas, and then sprinkle more shredded cheese on top of that. Add more layers until all the ingredients are used up. Top with a layer of cheese to finish. Place the dish in the oven and cover it with foil. Bake for 25 to 30 minutes, or until the casserole is hot and the cheese is melted and bubbling. Take it out of the oven and let it cool down for a few minutes before you serve it. Before serving, top with green onions and cilantro that have been chopped.

Prep Time: 15 minutes

Cook Time: 30 minutes

With Sriracha-glazed chicken and fresh mango avocado salsa, you can add a tasty and spicy twist to your BBQ. This 21 Day Fix Chicken Recipe is a great way to make a tasty and healthy meal.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons sriracha sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. For Mango Avocado Salsa:. 1 ripe mango, diced. 1 avocado, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. Juice of 1 lime. Salt to taste.

Instructions: Add olive oil, garlic powder, onion powder, salt, and pepper to a small bowl. Add the soy sauce, honey, sriracha sauce, and mix them all together. Pour half of the marinade over the chicken breasts in a plastic bag that can be closed again. Put the bag in the fridge for at least 30 minutes with the lid on. Warm up the grill over medium-high heat. Take the chicken out of the marinade and put it on the grill. Cook for 6 to 8 minutes on each side, or until it's fully cooked. While it's cooking, baste it with the rest of the marinade. Mango Avocado Salsa: In a bowl, mix mango, avocado, red onion, cilantro, lime juice, and salt. Place the chicken on the grill. Combine well. Put a lot of Mango Avocado Salsa on top of the hot chicken once it's done cooking. Have fun with your chicken glazed in Sriracha and mango avocado salsa!

Prep Time: 40 minutes

Cook Time: 16 minutes

This Avocado Chicken Enchilada Casserole is a flavorful twist on traditional enchiladas, featuring creamy avocado and tender chicken layered between corn tortillas and smothered in enchilada sauce and cheese.

Ingredients: 2 cups cooked chicken, shredded. 1 avocado, diced. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 cup shredded Mexican blend cheese. 8 corn tortillas. 1/2 cup sour cream. 1/4 cup chopped cilantro. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put diced avocado, diced green chilies, cumin, garlic powder, salt, and pepper in a bowl and mix them together. In the bottom of a baking dish, put half of the enchilada sauce. On top of the sauce, put half of the corn tortillas. Cover the tortillas with half of the chicken and avocado mix. Add half of the cheese that has been shred on top. Add the rest of the ingredients and repeat the layers. Top with a layer of cheese. Put foil over the baking dish and bake for 20 minutes. Take off the foil and bake for another 10 minutes, or until the cheese melts and starts to bubble. Serve with sour cream and chopped cilantro on top. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

This Avocado Chicken Enchilada Casserole is a flavorful twist on traditional enchiladas, featuring creamy avocado and tender chicken layered between corn tortillas and smothered in enchilada sauce and cheese.

Ingredients: 2 cups cooked chicken, shredded. 1 avocado, diced. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 cup shredded Mexican blend cheese. 8 corn tortillas. 1/2 cup sour cream. 1/4 cup chopped cilantro. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put diced avocado, diced green chilies, cumin, garlic powder, salt, and pepper in a bowl and mix them together. In the bottom of a baking dish, put half of the enchilada sauce. On top of the sauce, put half of the corn tortillas. Cover the tortillas with half of the chicken and avocado mix. Add half of the cheese that has been shred on top. Add the rest of the ingredients and repeat the layers. Top with a layer of cheese. Put foil over the baking dish and bake for 20 minutes. Take off the foil and bake for another 10 minutes, or until the cheese melts and starts to bubble. Serve with sour cream and chopped cilantro on top. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

This Avocado Chicken Enchilada Casserole is a flavorful twist on traditional enchiladas, featuring creamy avocado and tender chicken layered between corn tortillas and smothered in enchilada sauce and cheese.

Ingredients: 2 cups cooked chicken, shredded. 1 avocado, diced. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 cup shredded Mexican blend cheese. 8 corn tortillas. 1/2 cup sour cream. 1/4 cup chopped cilantro. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put diced avocado, diced green chilies, cumin, garlic powder, salt, and pepper in a bowl and mix them together. In the bottom of a baking dish, put half of the enchilada sauce. On top of the sauce, put half of the corn tortillas. Cover the tortillas with half of the chicken and avocado mix. Add half of the cheese that has been shred on top. Add the rest of the ingredients and repeat the layers. Top with a layer of cheese. Put foil over the baking dish and bake for 20 minutes. Take off the foil and bake for another 10 minutes, or until the cheese melts and starts to bubble. Serve with sour cream and chopped cilantro on top. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy a delicious Southwest-inspired panini with tender chicken, creamy avocado, and melted cheddar cheese. This panini is a flavorful and satisfying meal that's easy to make at home.

Ingredients: 2 boneless, skinless chicken breasts. 2 teaspoons Southwest seasoning blend. 1 avocado, sliced. 1/2 cup shredded cheddar cheese. 4 slices of bread sourdough or ciabatta work well. 2 tablespoons butter.

Instructions: Preheat your panini press or grill pan. Season the chicken breasts with the Southwest seasoning blend. Cook the chicken on the preheated grill until fully cooked, about 6-7 minutes per side. Make sure the internal temperature reaches 165F 74C. Remove the cooked chicken from the grill and let it rest for a few minutes before slicing it into thin strips. Assemble the panini: Lay out 4 slices of bread and layer each with avocado slices, cooked chicken strips, and shredded cheddar cheese. Top with the remaining slices of bread. Spread a thin layer of butter on the outside of each sandwich. Place the sandwiches in the panini press or grill pan and cook until the bread is toasted and the cheese has melted, about 4-5 minutes. Remove the panini from the press or pan, slice them in half, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a delicious Southwest-inspired panini with tender chicken, creamy avocado, and melted cheddar cheese. This panini is a flavorful and satisfying meal that's easy to make at home.

Ingredients: 2 boneless, skinless chicken breasts. 2 teaspoons Southwest seasoning blend. 1 avocado, sliced. 1/2 cup shredded cheddar cheese. 4 slices of bread sourdough or ciabatta work well. 2 tablespoons butter.

Instructions: Preheat your panini press or grill pan. Season the chicken breasts with the Southwest seasoning blend. Cook the chicken on the preheated grill until fully cooked, about 6-7 minutes per side. Make sure the internal temperature reaches 165F 74C. Remove the cooked chicken from the grill and let it rest for a few minutes before slicing it into thin strips. Assemble the panini: Lay out 4 slices of bread and layer each with avocado slices, cooked chicken strips, and shredded cheddar cheese. Top with the remaining slices of bread. Spread a thin layer of butter on the outside of each sandwich. Place the sandwiches in the panini press or grill pan and cook until the bread is toasted and the cheese has melted, about 4-5 minutes. Remove the panini from the press or pan, slice them in half, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a delicious Southwest-inspired panini with tender chicken, creamy avocado, and melted cheddar cheese. This panini is a flavorful and satisfying meal that's easy to make at home.

Ingredients: 2 boneless, skinless chicken breasts. 2 teaspoons Southwest seasoning blend. 1 avocado, sliced. 1/2 cup shredded cheddar cheese. 4 slices of bread sourdough or ciabatta work well. 2 tablespoons butter.

Instructions: Preheat your panini press or grill pan. Season the chicken breasts with the Southwest seasoning blend. Cook the chicken on the preheated grill until fully cooked, about 6-7 minutes per side. Make sure the internal temperature reaches 165F 74C. Remove the cooked chicken from the grill and let it rest for a few minutes before slicing it into thin strips. Assemble the panini: Lay out 4 slices of bread and layer each with avocado slices, cooked chicken strips, and shredded cheddar cheese. Top with the remaining slices of bread. Spread a thin layer of butter on the outside of each sandwich. Place the sandwiches in the panini press or grill pan and cook until the bread is toasted and the cheese has melted, about 4-5 minutes. Remove the panini from the press or pan, slice them in half, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes