Smoked Chicken Enchiladas with Avocado & Green Chile Sauce
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Smoked Chicken Enchiladas with Avocado & Green Chile Sauce calories by ingredient
Introduction
I have always loved chicken and avocado enchiladas when I go to some of my favorite mexican restaurants. Wouldn't have ever dreamed I could make them at home! They were delicious! We will be having this a lot! Check out more of my recipes at www.savoreachsecond.comI have always loved chicken and avocado enchiladas when I go to some of my favorite mexican restaurants. Wouldn't have ever dreamed I could make them at home! They were delicious! We will be having this a lot! Check out more of my recipes at www.savoreachsecond.com
Number of Servings: 8
Ingredients
-
2 ripe avocados
1/2 cup sautéed white onions
chopped green onions
fresh cilantro
2 cloves minced fresh garlic
1/2 of a fresh squeezed lime
1 cup salsa verde medium (salsa isle)
2 cups shredded Cheddar and Monterey Jack blend cheese
1/2 cup plain greek nonfat yogurt
1 cup chicken stock
1 can green chiles (or 1 chopped jalapeño for more heat)
4 smoked chicken quarters without skin
8 medium size tortillas
Tips
Weight Watcher's Plus 9 points!
Check out more of my recipes at www.savoreachsecond.com
Directions
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.
