What’s For Dinner Thursday!

This week we aren’t doing anything much for dinner buy spaghetti, and I will keep that recipe and save it for another day.  BUT…
I do have a recipe that I want to share with you.  We haven’t cooked this in our home yet, but we will be doing it this weekend while we have company. 
It's one of the Publix Apron recipes.  We were in Publix on Saturday and got to sample it, OH MY, it’s GOOD!

Rotisserie Chicken Enchiladas and Guacamole Salad

What will you need?
cooking spray
10–12 sprigs fresh cilantro (rinsed)
1 small tomato (rinsed)
1 chilled Deli rotisserie chicken
3/4 cup refried beans
2 (10-ounce) cans enchilada sauce
6 (10-inch) flour tortillas
1 (2.25-ounce) can sliced black olives with jalapeño (drained)
1 1/2 cups Mexican-blend cheese
aluminum foil
What will you do?

1. Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray. Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside.
2. Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands). Stir in beans and 1 can of the enchilada sauce.
3. Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish. Pour remaining can of enchilada sauce over enchiladas.
4. Sprinkle tomatoes, olives, and then cheese evenly over enchiladas. Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted. Serve. (Makes 6 servings.)

What will you need?
10–12 sprigs fresh cilantro (rinsed)
1 fresh jalapeño pepper (rinsed)
1 small tomato (rinsed)
1/2 cup pre-diced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3 medium avocados (rinsed)
1 lime (for juice, rinsed)
1 (8-ounce) bag shredded lettuce
What will you do?

Chop cilantro coarsely, place in medium bowl. Cut jalapeño pepper in half (remove and discard seeds); chop finely and add to bowl. Chop tomato; add to bowl. Stir in onions, salt, pepper, and cumin.

Cut avocados into quarters; then cut into bite-size pieces. (Score the inside of the avocados in a crisscross pattern through the flesh, just down to the skin. Flatten skin slightly and slide knife across the bottom, next to the skin, to remove the cubes.) Stir into mixture until blended.

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