Crema Fresca con Avocado Enchilada Casserole

  • Servings: 6
  • Time:

    Ingredients Print Recipe

  • 1 pound chicken breasts cut in 1-inch pieces
  • 1/2 cup yellow onion, chopped
  • 2 avocadoes
  • 1 1/2 cup HEB crema fresca
  • 1/2 cup cilantro, chopped
  • 8 HEB yellow corn tortillas, torn in 3 inch pieces


1. Preheat oven to 385 degree F. Lightly coat a heavy bottom skillet with non-stick cooking spray. Stir fry chicken and onion over medium high heat until chicken is cooked through. (5-7 minutes)

2. Add avocado, cr�me fresco, and cilantro to chicken. Blend well.

3. Spread 1/4 cup of avocado sauce on the bottom of a 13 inch x 9 inch baking dish. Cover with several pieces of tortilla. Add 1/3 of the avocado chicken mixture over the tortillas. Top with more tortilla pieces. Repeat layers, finishing with remaining tortillas. Top with cheese.

4. Bake, uncovered, for 15 minutes or until bubbly.

Total Calories 350, Total Fat 19 grams, Saturated Fat 1.5 grams, Cholesterol 105 mg, Sodium 330 mg, Total Carbohydrate 23 grams, Fiber 3 grams, Protein 23 grams

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