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Make your own spicy enchilada sauce with just two avocados and a few staple ingredients from your pantry.
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Original reipce makes 2 dozen Change Servings
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.
TIP: Stuff with shredded turkey or melted cheese with roasted vegetables for a variation of this recipe.
| 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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