Creamy Chicken Enchilada Bubble Bake

Ingredients:

• 2 cans (7.5 oz each) refrigerated biscuits
• 3 chicken breasts, cooked, shredded (about 2 cups)
• 1 can (10.75 oz) cream of chicken soup
• 2 cans (4 oz each) chopped green chiles
• 2 cups sour cream
• 2 cups shredded Monterey Jack cheese (8 oz)
• 1/4 cup coarsely chopped fresh cilantro
• 1 avocado, peeled, pitted and diced

Methods:

1. Heat oven to 350°F. Separate biscuits; cut each biscuit into fourths.
2. In a large bowl, stir together chicken, soup, chiles, sour cream and 1 cup of the cheese. Stir in biscuit pieces. 
3. Spread mixture evenly in a greased dish. Sprinkle with remaining 1 cup cheese.
4. Bake uncovered 25 to 30 minutes or until biscuits are puffed and cheese is melted. 
5. Let stand 5 minutes before serving. Garnish with cilantro and avocado.