The Secret Ingredient
Ingredients
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ●2 small avocados, pitted, peeled and sliced
- ●1/3 cup chopped cilantro, plus more for garnish
- ●2 serrano chiles
- ●1 1/4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
- ●1 tablespoon olive oil
- ●1/3 cup chopped yellow onion
- ●1 clove garlic, finely chopped
- ●2 1/2 cups cooked, shredded, boneless, skinless chicken breast meat
- ●12 corn tortillas
- ●1/4 cup (1 ounce) crumbled panela cheese
Make It
Step 1
Preheat oven to 350° F.
Step 2
Place evaporated milk, avocados, 1/3 cup cilantro, chiles and bouillon in a blender; cover. Blend until smooth.
Step 3
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.
Step 4
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 5
Pour avocado sauce over enchiladas. Cover with foil.
Step 6
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.
