Ingredients

• 2 ripe Haas avocados
• 1 ripe mango
• ¼ cup cilantro-avocado dressing
• ½ teaspoon kosher salt
• Tortilla chips (optional for serving)

Steps

1. Halve avocados and cut mango sides away from pit. Scoop out avocado and mango flesh and cut into small cubes; place in medium bowl.
2. Add salt and dressing; stir to coat. Serve with tortilla chips, if using.

Ingredients

• 1 Deli oven-roasted chicken (or 2 cups cooked chicken)
• 8 (6-inch) flour tortillas
• 1 (10.5 oz) can reduced-sodium condensed cream of chicken soup
• 1 cup salsa verde
• 1 cup Deli Buffalo-style chicken dip
• 1 cup shredded Monterey Jack cheese
• Nonstick aluminum foil

Steps

1. Preheat oven to 400°F. Remove chicken from bones (breast meat only) and shred (2 cups). Microwave tortillas on HIGH 30 seconds or until warm. Combine soup and salsa; spread ½ cup in bottom of 13- x 9-inch baking dish.
2. Combine dip and chicken; divide mixture evenly down centers of tortillas. Roll tortillas around filling and arrange seam-side down in dish. Top enchiladas with remaining soup mixture; sprinkle with cheese.
3. Cover dish with foil; bake 25–30 minutes until sauce is bubbly and chicken is 165°F. Serve.