I know September can get a little crazy. Things go from 1st gear directly to 4th, skipping 2nd and 3rd on the way. But September rocks, too. In addition to being Hispanic Heritage Month, which is really nice and is reason enough for a feast, back in Mexico and more and more here, we celebrate Mexican Independence Day right smack in the middle of the month.
In my family this is a big deal as I’ve mentioned before. We celebrate with a huge party, play games, shout “el grito,” and light fireworks after midnight.
But most of all we cook up some of our favorite foods like green pozole or enchiladas.
Enchiladas are traditionally fried, but we try to eat healthier. I mention this because it is important to my fellow Hispanics who, in the US, are at particularly high risk of developing type2 diabetes according to the National Hispanic Medical Association.* Eating well to maintain a healthy weight is one of the most important things we can do to lower our risk for type2 diabetes.
I could go on forever singing the praises of the avocado, but let me just say they are sodium, cholesterol, and trans-fat free. They also deliver 8% of the recommended daily value of fiber in one serving (fiber gives us that feeling of satisfied fullness, and that’s just another reason we love them) and 3/4 of the fat in avocados is the monounsaturated type, commonly referred to as the “good fat” by the American Diabetes Association. **
So today’s recipe features this greatest of ingredients, in my humble opinion, the creamy, festive, delicious, and nutritious avocado.
Avocado Chicken Enchiladas
Makes 12 enchiladas
- 3 cups water
- 10 tomatillos, peeled, washed and cut in fourths
- 2 serrano chiles (For a mild version use 1)
- 2 jalapeño chiles (For a mild version use 1)
- 1/2 white onion
- 3 garlic cloves
- 2 Hass avocados, peeled and seeded
- 12 cilantro sprigs
- 2 teaspoons salt
- 12 corn tortillas
- 2 chicken breasts, cooked and shredded
- 1 queso fresco
Add water to a pot, add tomatillos, serrano chiles, jalapeños, onion, and garlic. Bring to the boil. Cook for 3-4 minutes until tomatillos and chiles change from a bright green to military green.
Pour cooked tomatillos, chiles, garlic, and onion (without the water, but save it) into a blender. Add avocados, cilantro, salt and 1/4 cup of the cooking water you saved. Mix until well blended. Now pour the contents from the blender into a small pot or pan on the stove on warm so when you dip tortillas into it your enchiladas will be warm.
Warm tortillas on a comal or microwave. Take one tortilla, submerge it in the avocado salsa, fill with chicken, fold and top with queso fresco, repeat.
It’s really very simple, but oh so tasty. If you’d like to see more great ways to serve up avocados, be sure to check out the www.saboreaunohoy.com/aguacatesydiabetes website (in Spanish and English).
If you have an avocado recipe you would love to share, stay tuned for the 10-day #SaboreaUnoHoy Photo Challenge Contest on Instagram from Tuesday, September 8 – Thursday, September 17th.
Have a festive September, we will!
Enjoy your avocado chicken enchiladas!
** American Diabetes Association – Celebrating Good Fats.