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Avocado Enchiladas/Chicken Enchiladas

This recipe originally called for Avocados, but my husband does not like them, so I make half of my enchiladas with Chicken and the other half with Avocados.

This dish can be made early in the day, cover them and store them in the fridge and place in the oven when ready.

***This recipe comes from Deena Kastor, Olympic medalist in the marathon and the U.S. record holder in the 10,000 meters (6.2 miles.

1 teaspoon Canola Oil ( I prefer Sunflower Oil )

***read this

1/2 finely diced Yellow Onion

2 minced Garlic Cloves

1 Tbsp Sugar

4 Tbsps Ground Cumin

3 Tbsps Dried Oregano

1 can Beer

1 28 ounce can crushed tomatoes

1 cup Chicken Broth or Water

1 Tbsp Balsamic Vinegar



8 ripe Avocados, peeled and seeded Or

4 – 6 ounces of Chicken per person.  (I use 4 ounces/per person)

1 cup Cilantro leaves roughly chopped

3/4 tsp salt

1/2 finely diced Red Onion

1 seeded and diced Jalapeno

Juice of 1 Lime

20 Corn Tortillas

2 cups grated reduced-fat Monterey Jack Cheese


Heat Oil in saucepan.  Add onion: Saute 5 minutes.  Add garlic, sugar, cumin, oregano, saute 2 minutes.  Add beer, tomatoes, broth: simmer 20 minutes.  Add vinegar.  Heat oven to 400 F. Chop avocados; toss well with cilantro and next 4 ingredients.  Spread 1/2 cup sauce on the bottom of a casserole.  Dip tortillas in remaining sauce; spoon 3 tablespoons of filling onto each.  Roll up and arrange, seam side down, in dish.  pour sauce over, sprinkle with cheese. Cover; bake 25 minutes.  Remove foil; bake 5 minutes.  Let cool and serve.


based on using avocados:

425 calories, 13 g protein, 46 g carbohydrate, 25 g fat, (5 g saturated), 13 g fiber


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