½ medium rotisserie chicken
(about 1¼ pounds)
I large avocado
I cup low-fat buttermilk (I use 1/2 cup)
I cup lightly packed fresh cilantro leaves
I small lime
1 small clove garlic (my addition)
⅛ teaspoon salt (I use 1/2 tsp kosher)
⅛ teaspoon freshly ground black pepper
I cup store-bought tomatillo salsa
¼ small red onion
8 small corn tortillas (5 inch)
Remove chicken from the bone, discard skin, and shred meat. Set aside.
Place flesh if avocado in the bowl of a food processor along with 1/2 cup (or more) buttermilk, ¼ cup of the cilantro leaves, the juice of the lime (about 1½ tablespoons), 1 tablespoon water, garlic, salt, and pepper. Process until smooth.
Put the salsa in a medium skillet and heat over medium heat until warm. Stir in the shredded chicken and cook until warmed through, about 3 minutes. Meanwhile, thinly slice the onion.
Wrap the tortillas in a damp paper towel and microwave for 45 to 60 seconds, until heated through. Place 2 tortillas on each of 4 serving plates. Spoon about ¼ cup of the chicken mixture onto each tortilla and top with about 1 tablespoon each sliced onion and some cilantro leaves. Roll the tortillas, then pour about ⅓ cup avocado sauce on top of each plate and garnish with the remaining cilantro leaves.
SERVING SIZE 2 enchiladas and ⅓ cup sauce
CALORIES 390; Total Fat 17g (Sat Fat 3g, Mono Fat 9.4g, Poly Fat 2.6g); Protein 27g;
Carb 38g; Fiber 9g; Cholesterol 75mg; Sodium 620mg
EXCELLENT SOURCE OF Protein, Fiber, Riboflavin, Niacin, Vitamin B6, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Calcium, Phosphorus, Potassium, Selenium GOOD SOURCE OF Copper, lodine, Iron, Magnesium,