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Chicken Enchiladas with Avocado Sauce

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Make your own spicy enchilada sauce with just two avocados and a few staple ingredients from your pantry.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 12 enchiladas
This Recipe is: Low Sodium


Original reipce makes 2 dozen Change Servings

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  • Step 1 of 8

    PREHEAT oven to 350° F.

  • Step 2 of 8

    PLACE evaporated milk, avocados, 1/3 cup cilantro, chiles and bouillon in a blender; cover. Blend until smooth.

  • Step 3 of 8

    HEAT oil in a large skillet over medium heat.

  • Step 4 of 8

    ADD onion and garlic; cook, stirring frequently, for 2 minutes. Add chicken; cook, stirring occasionally, for about 5 minutes. Remove from heat.

  • Step 5 of 8

    WARM tortillas in a skillet. Fill each with about 3 tablespoons shredded chicken mixture; roll up. Place in 11 x 7-inch baking dish.

  • Step 6 of 8

    POUR avocado sauce over enchiladas. Cover with foil.

  • Step 7 of 8

    BAKE for 15 minutes or until heated through. Remove from oven; sprinkle with cheese and additional cilantro.

  • Step 8 of 8

    TIP: Stuff with shredded turkey or melted cheese with roasted vegetables for a variation of this recipe.

Nutrition Facts

Amount Per Serving
Servings: 12 enchiladas
Calories 200
Calories from Fat 80
%Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 11%
Cholesterol 30mg 10%
Sodium 230mg 10%
Total Carbohydrate 19g 6%
Dietary Fiber 4g 15%
Sugars 4g
Protein 13g
Vitamin A 4%
Vitamin C 8%
Calcium 15%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
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