MORE of my ROTISSERIE CHICKEN in RED ENCHILADA SAUCE, this time with COUSCOUS, KALE and AVOCADO!

​Yes, my friends, this is my lean and simple idea of enchiladas, with the flavors; however, without the extra calories that we don’t need. Is just my variation to a nice dish that you can go back next time and make it the traditional way, with the corn or flour tortillas and the cheeses.
 
Category: Entree
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $7.82 or $3.91 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
1 box of Parmesan couscous ($1.99)
1 large rotisserie chicken breast, skin removed ($1.25)
1 10 oz. can of mild red enchilada sauce ($1.48)
2 cups of organic kale ($1.50)
2 springs of flat parsley, chopped (0)
2 tsp. olive oil (.35)
1 avocado ($1.25)
 
Directions
Prepare the couscous according to the instructions in the back of the box. (Is very simple and takes no time.)
Slice the chicken breast diagonally and add to a cooking pan.
Pour the enchilada sauce and chopped kale, and mix well.
Cook in med-low until the kale wilts in the sauce, about 3 to 4 minutes.
To plate, slice the avocado and follow my slide presentation.