- 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 and process until smooth:
- 1/2 cup (or more) buttermilk
- ¼ cup of the cilantro leaves
- The juice of the lime (about 1½ tablespoons)
- 1 tablespoon water
- 1 small clove garlic
- 1/2 teaspoon kosher salt
- Freshly cracked pepper
- 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: 390 calories, 27g protein, 17g fat, 38g carb, 9g fiber