Instructions

1. Preheat the oven to 400 F.
2. Bring a pot of chicken stock or water to boil. Add the chicken breasts to the boiling water, turn off the heat immediately, and cover it. Leave it for 15 minutes (if they are bigger chicken breasts, may take up to 20 minutes).
3. Meanwhile, make the avocado yogurt sauce. Blend avocado, jalapeño, Greek yogurt and cilantro. If too thick, add water or rice vinegar to thin it out.
4. After 15-20 minutes, remove the chicken breasts and dump the water. Shred the chicken breasts, and return to the pot.
5. Add avocado yogurt sauce to the pot with 1/2 of the Siete enchilada sauce. Toss the shredded chicken with the sauce.
6. Lightly coat the bottom of a baking dish with some of the remaining enchilada sauce. Follow the instructions on the Siete tortilla packaging to warm the tortillas so they don’t tear. Fill the warmed tortillas with the shredded chicken and add to the baking dish. Pour the remaining enchilada sauce on top of all the stuffed tortillas, and top with shredded cheese.
7. Bake for 20-25 minutes until bubbly and lightly browned.
8. Top with cilantro, more avocado or guac, pico or pickled onions.

Natalie’s Notes

Made 6/16. Easiest way to shred chicken. I didn’t have chicken stock, and it was fine but maybe a little bland.