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

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

Directions


Preheat oven to 385°F. Heat chicken as stated on package. Once heated, shred chicken a
nd set aside.
Coat a heavy bottom skillet with non-stick cooking spray. Stir-fry onion over medium high
heat 2 minutes.
In a mixing bowl, stir together shredded chicken, sautéed onion, avocado, crè
;ma fresca, and cilantro.
Spread 1/4 of chicken mixture on bottom of 13 x 9 inch baking dish. Cover with several pie
ces of tortilla. Add another fourth of chicken mixture over tortillas. Top with more torti
lla pieces. Repeat layers, finishing with remaining tortillas.
Bake, uncovered, 15 minutes or until bubbly.

Nutritional Information


Calories: 350, Total Fat: 19g, Cholesterol: 105mg, Sodium: 330mg, Carbohydrates: 23g, Die
tary Fiber: 3g, Protein: 23g

Source


Healthy Savings, March 2012