Smoked Chicken Enchiladas with Avocado & Green Chile Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
2 ripe avocados 1/2 cup sautéed white onionschopped green onionsfresh cilantro2 cloves minced fresh garlic1/2 of a fresh squeezed lime1 cup salsa verde medium (salsa isle)2 cups shredded Cheddar and Monterey Jack blend cheese1/2 cup plain greek nonfat yogurt 1 cup chicken stock1 can green chiles (or 1 chopped jalapeño for more heat)4 smoked chicken quarters without skin8 medium size tortillas
Avocado & Green Chile Cream Sauce:
Put chicken stock, chopped avocado chunks, garlic, cilantro, fresh lime, salsa verde, yogurt, and green chiles in a blender and puree.
In a bowl combine smoked shredded chicken with sauteed onions, 1 cup cheese, and half of the sauce mixture.
Fill tortillas and place in a glass pan. Pour the rest of the sauce mixture over the enchiladas and sprinkle the top with the rest of the cheese.
Bake at 350° for about 15-20 minutes or until hot and bubbly. Serve with a dollop of greek yogurt and salsa!
Serving Size: makes 8 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user ASNUCKLES.
Put chicken stock, chopped avocado chunks, garlic, cilantro, fresh lime, salsa verde, yogurt, and green chiles in a blender and puree.
In a bowl combine smoked shredded chicken with sauteed onions, 1 cup cheese, and half of the sauce mixture.
Fill tortillas and place in a glass pan. Pour the rest of the sauce mixture over the enchiladas and sprinkle the top with the rest of the cheese.
Bake at 350° for about 15-20 minutes or until hot and bubbly. Serve with a dollop of greek yogurt and salsa!
Serving Size: makes 8 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user ASNUCKLES.
Nutritional Info Amount Per Serving
- Calories: 350.2
- Total Fat: 17.9 g
- Cholesterol: 52.6 mg
- Sodium: 751.5 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.1 g
- Protein: 18.6 g
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