Chicken Enchiladas with Avocado; walk photos

Chicken Enchiladas with Avocado Total time: 40 minutes Ingredients: 2 chicken breasts, boneless, skinless, cut into small pieces 1 onion, chopped 1 rib celery, chopped 1 red pepper, chopped 2 cloves garlic, minced 2 tsp chili powder 1 tsp smoked paprika 1 tbs olive oil 1 cup (4oz, 120gr) shredded cheddar 1 cup (8oz, 240gr) Greek yogurt, divided    you may not use it all 1 – 2 jars hot or mild taco or enchilada sauce  8 – 10oz each  (300ml) 4 corn or wheat tortillas 1 avocado, sliced Instructions: Heat olive oil in medium skillet. Add chili powder, onion, pepper, garlic, and celery. Sauté until onion is tender and translucent, about 7 minutes. Add chicken and sauté until chicken is cooked through. Remove from heat. Add 1/4 cup shredded cheddar, 1/4 cup yogurt, and mix well. Put a 2 – 3 tbs taco sauce in a baking dish large enough to hold the 4 enchiladas. Heat a large nonstick skillet, over medium heat. Warm one tortilla in the skillet for 15 – 20 seconds. Spoon one fourth of the chicken mixture onto the tortilla and roll up. Place seam side down in the baking dish. Repeat with remaining three tortillas. Pour sauce over the top – how much depends on your taste. Sprinkle with remaining cheddar. Cover with foil and bake at 400F  (200C) for 20 minutes, until heated through and cheese is bubbly. To serve: Put 2 enchiladas on each plate, add half the avocado and half the remaining yogurt.