Chicken Enchiladas with Avocado Sauce

20 mins. to Prepare

22 mins. Cooking Time

0 mins. Standing Time

42 mins. Total

Servings: 12 enchiladas

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This recipe is: Low Sodium

PREHEAT oven to 350° F.

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

HEAT oil in a large skillet over medium heat.

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

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

POUR avocado sauce over enchiladas. Cover with foil.

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

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

Calories	200
Calories from Fat	80

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