Chicken and California Avocado Skillet Chilaquiles

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Nutritional Highlights (per serving)

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43 g
Total Fat
72 g
Total Carbs
29 g
50 mg


Serves: 4
cup  tomato salsa, medium heat
cups  low-sodium chicken broth
1/2  cup  half-and-half
cup  shredded cooked chicken
cups  corn tortilla chips
cup  cubed panela cheese
  ripe Fresh California Avocados, seeded, peeled and cut into 1/2-inch dice
1/2    small red onion, finely diced
  jalapeño pepper, stemmed, seeded, if desired, and minced
1/2    bunch cilantro, chopped
  As needed  Salt, to taste
  As needed  Freshly ground black pepper, to taste
cup  lime, cut into wedges
1/4  cup  sour cream

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  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 minutes.
  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 minute, 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 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 770
Total Fat 43 g
Trans Fat 0 g
Saturated Fat 11 g
Monounsaturated Fat 10.2 g
Polyunsaturated Fat 2.1 g
Total Carbs 72 g
Dietary Fiber 12 g
Total Sugar 4 g
Protein 29 g
Cholesterol 50 mg
Sodium 550 mg
Potassium 719.5 mg

Vitamin A 503.4 IU; Vitamin C 15.6 mg; Calcium 66.1 mg; Iron 1.2 mg; Vitamin D 0 IU; Folate 83.3 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 6%; Iron 6%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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