Chicken Enchiladas with Avocado

Total time: 40 minutes
   Using both green chilies and pimiento adds plenty of 'chili' flavor but without the heat.  Add some fiery peppers if you like, the yogurt and avocado are there to temper it.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 onion
• 1 rib celery
• 2 cloves garlic
• 1 tsp chili powder
• 1 tbs olive oil
• 4oz (120gr) pimiento
• 4oz (120gr) green chilies  or something hotter if your prefer
• 1 cup (4oz, 120gr) shredded cheddar
• 1 tsp oregano
• 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

 Instructions:

• Cut the chicken into bite-size pieces.
• Chop the onion and celery. 
• Mince the garlic. 
• Drain the chilies and pimiento.  Roughly chop chilies and pimiento if whole.
• Heat 2 tsp oil in medium nonstick skillet. 
• Add chili powder, onion, garlic, celery.  Sauté until onion is tender and translucent, about 5 minutes. 
• Add chicken and sauté until chicken is cooked through. 
• Remove from heat. 
• Add green chilies,  pimiento, 1/4 cup shredded cheddar, 1/4 cup yogurt, and mix well. 
• Brush the remaining 1 tsp oil 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 oiled baking dish. 
• Repeat with remaining three tortillas. 
• Pour sauce over the top - how much depends on your taste.  I use 1 jar now and the rest as additional sauce at the table. 
• Sprinkle with oregano and cheddar. 
• Cover with foil and bake at 400F  (200C) for 20 minutes, until heated through and cheese is bubbly.
• To Serve:
• Cut avocado into cubes.  Put 2 enchiladas on each plate, add half the avocado and half the remaining yogurt.