Most cooks fry their corn tortillas before making enchiladas. This zesty recipe cuts some calories without sacrificing taste. Warm the tortillas in the microwave, and dip them in a homemade avocado salsa. They are filled with juicy shredded chicken and topped with queso fresco and a drizzle of the flavorful salsa. It is a thrifty way to use leftover chicken! Smart Recipes, Mexican Recipes, Chicken Recipes, Recipes Chicken Mexican Simple Avocado Chicken Enchiladas Simple Avocado Chicken Enchiladas Recipe | PT25M Serves 4 Ingredients: 10 Tomatillos 2 Large Serrano Chiles 2 Large Jalapeño Chiles 1 Large White Onion 3 Cloves Garlic 2 Hass Avocados 0.5 Cup Cilantro Leaves 2 Teaspoons Salt 8 Corn Tortillas 2 Shredded Chicken 3 Cups Water 0.5 Cup Queso Fresco 0.5 Cup Shredded Monterey Jack Cheese In a pan, combine water, tomatillos, onion, jalapeños, Serranos, and garlic and bring to a boil. Cook for 5 minutes. Remove from heat and drain reserving cooking liquid. In the bowl of food processor, combine tomatillo mixture, cilantro, avocados, salt and 1/4 cup of the reserved cooking liquid and pulse until combined. Transfer this sauce to a saucepan and simmer until warmed through. Meanwhile, preheat the oven to 350 degrees. Microwave the tortillas until warmed through. Coat each warm tortilla with avocado salsa evenly. Fill each tortilla with shredded chicken. Fold each tortilla over filling, and arrange prepared enchilidas in a oven proof baking dish. Sprinkle the shredded cheese and queso fresco over the surface of the baking dish, and bake for 15 minutes or until the cheese is melted and gooey.

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