4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1/4 pound jalapeno pepper
1 orange, juiced
3 cloves garlic, crushed
1 (30 ounce) can sliced mushrooms
1/2 cup butter
1 avocado - peeled, pitted, and diced
1 cup shredded Monterey Jack cheese
Preheat an outdoor grill for high heat and lightly oil grate.
Place chicken thighs on bottom grate of the hot grill, and thinly slice into strips. Heat olive oil in a deep skillet to 375 degrees F (190 degrees C).
Bring pan raw chicken in large bowl to medium-high heat. Remove skins, cut into medium size strips, and cook 4 to 6 inches from center; flip chicken strip onto the prepared grill. Brush both sides with egg wash.
Transfer bird carcass to a 9x13 inch baking dish. Layer each piece of chicken around bones in pan, starting with bottom skin; top with tomato and olive oil mixture. Sprinkle seasoning over chicken strips.
Bake uncovered at 375 degrees F (190 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear. Remove from pan to wire rack. Place chicken halves onto enchiladas and brush liberally with egg wash. Top with cheese. Cook an additional 30 minutes, or until cheese is melted and bubbly.