Chicken and California Avocado Skillet Chilaquiles
Nutritional Highlights (per serving)
|1||cup||tomato salsa, medium heat|
|2||cups||low-sodium chicken broth|
|1||cup||shredded cooked chicken|
|6||cups||corn tortilla chips|
|1||cup||cubed panela cheese|
|2||ripe Fresh California Avocados, seeded, peeled and cut into 1/2-inch dice|
|1/2||small red onion, finely diced|
|1||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|
|1||cup||lime, cut into wedges|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
- 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.
- 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.
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%