1 (5 ounce) can or bottle enchiladas, drained with liquid
1 tablespoon taco seasoning mix
1 (1.5 ounce) package chicken taco seasoning mix
2 tablespoons chipotle salsa
1/4 cup chopped fresh onion
2 tablespoons chopped green bell peppers
1 handful shredded cheese
2 cups shredded Monterey Jack cheese
1 tomato, cut into wedges
The first thing you'll need to make is prepare a tortilla by shredding the cheese. Spread about 1/4 cup enchilada mixture over top of tortilla.
Whisk together taco seasoning, chicken tacos, enchilada mixture and chipotle salsa. Pour into taco shells and refrigerate them in plastic bag.
While you make the enchilada filling, heat the vegetable oil in a large skillet over medium heat. Fry chicken in oil until lightly browned, about 4 minutes. Remove chicken and brown on all sides; add broccoli, avocado and chicken. Fry until chicken is cooked through and juices run clear, about 4 minutes. Toss with flour mixture and cheese.
Melt Monterey Jack cheese over medium heat in skillet. Stir in onion and green peppers and saute completely, about 10 minutes.
Cut dough into 2 inch cubes and place 1/4 cup inside center of each cube. Spread flat on entire surface of filled taco. Sprinkle shredded cheese over enchiladas.