Sometimes you find that you have several things to use up in a short time frame, and that's exactly what happened here -- I had a small avocado that needed to be used that day, some leftover bacon bits, and some shredded West Indies chicken breast. I was thinking of baked potatoes but wound up coming up with this much lower carb version. Forgive the poor lighting, but it's delicious just to look at.
You can vary the amounts of each ingredient to suit what you have on hand as long as you maintain a balance; the tortilla will be thin and crispy, so sometimes minimalist is best. You will need:
1 large tortilla
2-3 tbsp enchilada sauce
1/2 cup shredded monterrey jack cheese
2 tbsp finely diced red onion
3 oz precooked white meat chicken, cut into cubes or shredded
1 small avocado or 1/2 large avocado, diced
homemade bacon bits to taste
Preheat the oven to 450 degrees and put the tortilla on a nonstick cookie sheet. Add the enchilada sauce, cheese, chicken, and bacon bits, and turn the heat down to 420 once you put the tortilla in. Let it bake for 5-6 minutes or until the edges are becoming brown and the cheese is melted. When it's hot, add the diced avocado and red onion. Cut into triangles and serve with salsa or sour cream.