Chicken and California Avocado Skillet Chilaquiles

Chicken and California Avocado Skillet Chilaquiles

Courtesy of California Avocado Commission 4 Servings • 15 Min. Prep Time • 10 Min. Cook Time
Ingredients
1 c. tomato salsa, medium heat
2 c. low sodium chicken broth
1/2 c. half and half
1 c. shredded cooked chicken
6 c. corn tortilla chips
1 c. cubed panela cheese (fresh mozzarella may be substituted)
2 ripe fresh California Avocados, seeded, peeled and cut into 1/2-in. dice
1/2 small red onion, finely diced
1 jalapeno pepper, stemmed, seeded, if desired and minced
1/2 bunch cilantro, chopped
salt, to taste
freshly ground black pepper, to taste
1 lime, cut into wedges
1/4 c. sour cream

Directions:

1. In a wide skillet, bring salsa, chicken broth and half-and-half to a boil. Add chicken and tortilla chips, mixing gently to coat each chip while simmering for 1 to 2 min.

2. When some of the chips have moistened and begun to break up, but others are still holding their shape, add cheese. Continue stirring gently for another minute to distribute cheese evenly.

3. Add avocado, onion, jalapeño pepper and cilantro; stir well to distribute. Cook for 1 min., just to heat through. Add salt and pepper, to taste. Remove from stovetop and divide evenly among warmed plates. Top with a squeeze of lime and a dollop of sour cream, and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition:

Calories: 770; Total Fat: 43g; Saturated Fat: 11g; Cholesterol: 50mg; Total Carbs: 72g; Fiber: 12g; Sugar: 4g; Protein: 29g; Sodium: 550mg; Potassium: 719mg;