Wednesday, June 19, 2013

Chicken Avocado Cream Enchiladas


 
It is no secret that I love Mexican food. The problem is, it is usually not the healthiest. So I have been making some healthier versions of my favorite Mexican classics. 


While this dish looks and tastes sinful, I made some Avocado Cream to use as the topping of these healthy organic free range enchiladas. You don't have to go far to find out about all the healthy benefits Avocado's provide. With high fiber, a healthy fat, Cholesterol lowering properties, blood pressure controlling nutrients, and so much more, we should all be eating avocado's every single day. 

Underground Health provided this great list: 9 Reasons Why an Avocado a Day Can Change Your Life:
1. Avocados contain the 18 amino acids required to form complete protein that is used more efficiently by the body than are proteins found in meat.
2. Avocados contain more natural fiber than any other fruit, and this high fiber content aids in digestion and total body absorption of nutrients.
3. Healthy fats found in avocados raise “good” cholesterol (HDL) while lowering “bad” cholesterol (LDL) and triglycerides by 20%.
4. Avocados contain 35% more potassium than a banana does. Potassium is important because it regulates blood pressure.
5. Avocados provide the lutein necessary to protect you from age-related eye degeneration.
6. The anti-inflammatory properties of avocados prevent and/or treat rheumatoid arthritis.
7. Sufficient amounts of oleic acid improve your cardiovascular system and protect against prostate and breast cancer.
8. Vitamin B6 and folic acid control homocysteine levels – high quantities of homocysteine are linked to an increased risk of death from heart disease.
9. Glutathione boosts your body’s immune system and keeps your nervous system healthy.
So you can enjoy these great enchiladas guilt free!


Healthy Chicken Avocado Cream Enchiladas

Avocado Cream Sauce:
3 large ripe avocados, pitted and roughly chopped
1 serrano pepper
1/2 cup plain greek yogurt
Juice of one lime
1/2 cup roughly chopped cilantro
1/2 tsp salt
1/4 cup water


Enchilada Filling:
1 TBSP olive oil
1 lb Chicken Breasts
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp sea salt
1/2 cup chicken broth

12 Organic Corn Tortillas
Topping:
1/4 cup chopped cilantro
1 cup Monterrey Jack Cheese
*optional Salsa

Preheat the oven to 350 degrees.
In a large oven proof skillet, add olive oil and bring to medium high heat. Season chicken breasts with chili powder, cumin, paprika and sea salt. 
Add chicken to the skillet and brown on each side leaving the middle uncooked. Add in chicken broth. Place in the oven and cook for 10 minutes.

While Chicken is cooking, make your avocado cream. 
Add all ingredients to your food processor.
Pulse several times until a chunky cream is formed. 
In a large 11x13 baking dish. Spread some of the Avocado cream in the bottom. This will help keep the enchiladas from sticking. 
Pull out your chicken out of the oven.

Shred into small pieces. It should just fall apart easily. I use two forks and pull it apart. 
Steam, or heat your tortillas. I use a steamer because I don't like added calories from oil. 
Place approximately 2 TBSP of chicken in corn tortilla, and 1 tsp jack cheese. Roll to close and place in the baking dish seam side down.  Repeat until all tortillas are used. Top with remaining avocado cream.
Top with remaining jack cheese. 
Place in the oven for 20 minutes.
Top with Cilantro.
I serve mine with pico de gallo. 

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