Chicken Enchiladas with Avocado Sauce

Chicken Enchiladas with Avocado Sauce
Level
Easy
Prep
20 minutes
Cook
22 minutes
Servings
12 enchiladas
  • Make your own spicy enchilada sauce with just two avocados and a few staple ingredients from your pantry.

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.