Make It
Step 1
Preheat oven to 350° F.
Step 2
Place evaporated milk, avocados, 1/3 cup cilantro, chiles and bouillon in a blender; cover. Blend until smooth.
Step 3
Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 2 minutes. Add chicken; cook, stirring occasionally, for about 5 minutes. Remove from heat.
Step 4
Warm tortillas in a skillet. Fill each with about 3 tablespoons shredded chicken mixture; roll up. Place in 11 x 7-inch baking dish.
Step 5
Pour avocado sauce over enchiladas. Cover with foil.
Step 6
Bake for 15 minutes or until heated through. Remove from oven; sprinkle with cheese and additional cilantro.
Stuff with shredded turkey or melted cheese with roasted vegetables for a variation of this recipe.
