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Creamy Avocado Enchiladas
Prep Time:
15 minutes
Cook Time:
20 minutes
6 servings

3 H-E-B Fully Cooked Fully Fit Chicken Breasts

1/2 c. yellow onion, chopped

2 avocados

1 1/2 c. H-E-B Crema Fresca

1/2 c. cilantro, chopped

8 H-E-B Yellow Corn Tortillas, torn in 3 inch pieces


Preheat oven to 385°F. Heat chicken as stated on package. Once hea
ted, shred chicken and set aside.
Coat a heavy bottom skillet with non-stick cooking spray. Stir-fry oni
on over medium high heat 2 minutes.
In a mixing bowl, stir together shredded chicken, sautéed onion
, avocado, crèma fresca, and cilantro.
Spread 1/4 of chicken mixture on bottom of 13 x 9 inch baking dish. Co
ver with several pieces of tortilla. Add another fourth of chicken mix
ture over tortillas. Top with more tortilla pieces. Repeat layers, fin
ishing with remaining tortillas.
Bake, uncovered, 15 minutes or until bubbly.

Nutritional Information

Calories: 350, Total Fat: 19g, Cholesterol: 105mg, Sodium: 330mg, Carb
ohydrates: 23g, Dietary Fiber: 3g, Protein: 23g


Healthy Savings, March 2012