California Avocado season has ended.

Chicken and California Avocado Skillet Chilaquiles

Total time:

10 min

Prep time:


Cook time:

10 min

Nutritional Highlights (Per serving) See Full
770 Calories
43 g Fat
12 g Fiber
550 mg Sodium
72 g Carbs
Chicken and California Avocado Skillet Chilaquiles



Serves: 4

1 cup tomato salsa, medium heat
2 cups low-sodium chicken broth
1/2 cup half-and-half
1 cup shredded cooked chicken
6 cups corn tortilla chips
1 cup cubed panela cheese
2 ripe Fresh California Avocados, seeded, peeled and cut into 1/2-inch dice
1/2 small red onion, finely diced
1 jalapeño pepper, stemmed, seeded, if desired, and minced
1/2 bunch cilantro, chopped
As needed Salt, to taste
As needed Freshly ground black pepper, to taste
1 cup lime, cut into wedges
1/4 cup sour cream

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  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.

Nutrition information per serving

Calories 770
Total Fat 43 g (Sat 11 g, Trans 0 g, Poly 2.1 g, Mono 10.2 g)
Cholesterol 50 mg
Sodium 550 mg
Potassium 719.5 mg
Total Carbohydrates 72 g
Dietary Fiber 12 g
Total Sugar 4 g
Protein 29 g

Vitamin A 503.4 IU; Vitamin C 15.6 mg; Calcium 66.1 mg; Iron 1.2 mg; Vitamin D 0 IU; Folate 83.3 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 6%; Iron 6%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA


(1 Ratings)