How to make Chicken Aguacatadas ( Enchiladas )

Name: How to make Chicken Aguacatadas ( Enchiladas )
Total time: 40 min
Ingredients: 3 Avocado; 3 Tomatillo; ½ + ½ tsp salt and mix Onion; 1 Jalapeño chili; 1 Garlic; Cilantro; 1 ½ tsp Salt; 1 ½ cups Queso fresco, shredded; 8 Corn tortilla; 1 cup Pico de gallo; ¼ Red onion; 1 Lime; ½ cups Crème fraîche; 2 cups Rice, cooked; 2 cups Black bean, cooked; Chicken, shredded chopped; Tortilla

By Views on the Road · 40 min

Ingredients

Avocado3
Tomatillo3
Onion½ + ½ tsp salt and mix
Jalapeño chili1
Garlic1
Cilantro
Salt1 ½ tsp
Queso fresco · shredded1 ½ cups
Corn tortilla8
Pico de gallo1 cup
Red onion¼
Lime1
Crème fraîche½ cups
Rice · cooked2 cups
Black bean · cooked2 cups
Chicken · shredded chopped
Tortilla

Instructions

Boil 2 tomatillos, 1/4 of the onion, 1 garlic clove and 1 jalapeño in water until soft.
Put the boiled ingredients in a blender with 1/2 cup ice and let them cool.
Add a small bunch of cilantro, 3 avocados and 1 tsp salt to the blender. Blend until smooth and set the sauce aside.
Mix 2 cups shredded chicken with 1 1/2 cups shredded cheese, 1/4 of a chopped white onion and 1/2 tsp salt.
Warm the tortillas for 5 seconds per side, or until pliable.
Dip each tortilla in the avocado sauce, fill with the chicken mixture and roll it up.
Top the rolled enchiladas with the remaining sauce, queso fresco, crema fresca, pico de gallo and onion.

Summarized from Views on the Road's video. Watch it for the details.

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