Creamy Avocado Enchiladas

Prep Time:
15 minutes
Cook Time:
20 minutes
6 servings

Healthy Savings, March 2012


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

1/2c.yellow onion, chopped,


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

1/2c.cilantro, chopped,

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


1Preheat oven to 385°F. Heat chicken as stated on package. Once heated, shred chicken and set aside.

2Coat a heavy bottom skillet with non-stick cooking spray. Stir-fry onion over medium high heat 2 minutes.

3In a mixing bowl, stir together shredded chicken, sautéed onion, avocado, crèma fresca, and cilantro.

4Spread 1/4 of chicken mixture on bottom of 13 x 9 inch baking dish. Cover with several pieces of tortilla. Add another fourth of chicken mixture over tortillas. Top with more tortilla pieces. Repeat layers, finishing with remaining tortillas.

5Bake, uncovered, 15 minutes or until bubbly.

Nutritional Information

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

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