Enchilados with avocado and zucchini (zucchini)

1 Tortilla

1 chicken

1 red bell pepper

1 avocado

1 lemon

1 zucchini

100 g cottage cheese

1 beam dill

2 Art. l. sour cream

salt, pepper, vegetable oil

Wash the chicken and cut into cubes. Wash the fennel and finely chop. Bell pepper, tomato and zucchini wash, remove the stalk, while the peppers and seeds and cut them into cubes. Fry vegetables with chicken in vegetable oil and connect with cream cheese and dill. Ochitsite avocado peeled, cut in half and remove the pit with a spoon (at a ripe avocado she slips and he calmly peeled, and the fruit is soft to the touch and slips as soap). Cut the avocado slices and grind in a blender or mash into a puree. Add to it the sour cream, salt, pepper and lemon juice. Put the mixture on the tortilla vegetables chicken and cheese, wrap it in an envelope and serve with avocado sauce.