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Tacos & Burritos

Avocado Enchiladas

Name: Avocado Enchiladas
Yield: 4
Cuisine: Tacos & Burritos
Ingredients: 12 ea. corn tortillas, warmed or briefly griddled; 1 ea. chicken breads; 1 ea. can evaporated milk; 2 ea. Avocados From Mexico, halved, pitted and peeled; 2 t. cilantro powder; 1 T. chicken bouillon; 2 ea. Serrano peppers, seeded; 1-1/2 c. water; 1/2 c. chopped fresh cilantro; 1 c. grated Manchego cheese; to taste Salt and pepper

4 Servings

610 Cals

Amount per serving 4

Serving Size

Calories 610

Daily Value*

Total Fat 32g 42%

Saturated Fat 12g 60%

Trans Fat0g

Cholesterol 90mg 30%

Sodium 890mg 39%

Total Carbohydrate 90g 19%

Dietary Fiber 12g 42%

Total Sugars 10g

Includes 4g Added Sugars 8%

Protein 31g

Vitamin A mg

Vitamin C mg

Vitamin D 2mcg 8%

Calcium 528mg 40

Iron 2mg 10

Potassium 1120mg 25%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

Preheat the oven to 350 F.

Bring a medium pot of water to a boil. Add the chicken breast, and season water with salt and pepper. Boil chicken for 15 minutes until thoroughly cooked. Remove chicken from water and allow to cool. Once cool enough to handle, shred the chicken.

In a blender add evaporated milk, avocados, cilantro powder, chicken bouillon, the Serrano chiles and water, blend for 5 min.

Place chicken inside warmed tortillas and roll them closed. Place into a baking dish. Pour avocado sauce over rolls, sprinkle Manchego cheese on top, and put in oven for 10 minutes or until golden brown and cheese is melted.

Serve 3 enchiladas on the plate with chopped fresh cilantro.

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