CHICKEN AND CALIFORNIA AVOCADO SKILLET CHILAQUILES

Ingredients

• 1.0001 cup tomato salsa, medium heat
• 2.0002 cup low-sodium chicken broth
• 0.500½ cup half-and-half
• 1.0001 cup shredded cooked chicken
• 6.0006 cup corn tortilla chips
• 1.0001 cup cubed panela cheese
• 2.0002 ripe Fresh California Avocados, seeded, peeled and cut into 1/2-inch dice
• 0.500½ small red onion, finely diced
• 1.0001 jalapeño pepper, stemmed, seeded, if desired, and minced
• 0.500½ bunch cilantro, chopped
• 0.000 Salt, to taste
• 0.000 Freshly ground black pepper, to taste
• 1.0001 cup lime, cut into wedges
• 0.250¼ cup sour cream

Instructions

1. 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.
2. 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.
3. 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.