Avocado Chicken Enchiladas

Esta entrada también está disponible en: Español

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 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. Avocado Chicken Enchiladas are the perfect celebratory dish for a family feast.

Enchiladas de aguacate y pollo

This is part of a sponsored campaign with DiMe Media and the Hass Avocado Board. However, all opinions expressed, and my love for avocados since I was a very small child, are my own.

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.

Avocado Chicken 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. **

Avocados by mamalatinatips.com

So today’s recipe features this greatest of ingredients, in my humble opinion, the creamy, festive, delicious, and nutritious avocado.

Avocado Enchiladas Ingredients

Avocado Chicken Enchiladas

Makes 12 enchiladas

Ingredients

  • 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.

Tomatillos, serrano chiles and onions

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.

Avocado Enchiladas with chicken

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).

Avocado Enchiladas Recipe

Have a festive September, we will!

Enjoy your avocado chicken enchiladas!

Avocado Chicken Enchiladas Recipe by mamalatinatips.com
5 from 5 votes

Avocado Chicken Enchiladas

Servings: 12 enchiladas

Ingredients

  • 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

Instructions

  • 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.
Course: Chicken & Turkey, Comida, Mexican Classics
Cuisine: Mexican
Author: Silvia

* Hispanichealth.info – Diabetes from the National Hispanic Medical Association

** American Diabetes Association – Celebrating Good Fats.

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Enriqueta Lemoine
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Enriqueta Lemoine

Love when you show every step of the process! Thanks for sharing Silvia!

Tiffany Bendayan
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Tiffany Bendayan

Yum! the tomatillos, avocados, and cilantro are all ingredients that I truly love! This is perfect for a weeknight dinner with my family

Ale
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Ale

Now I have to run to the kitchen and prepare these! They look amazing!!!

Vanessa Mota
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Vanessa Mota

I can eat enchiladas all day every day! With avocado even better!!! :-p

Dora L Stone
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Dora L Stone

I love the idea of adding avocado to salsa verde!

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