Stuffed Avocados With Suiza Sauce

Total Time: 2 hrs 5 mins Preparation Time: 2 hrs Cook Time: 5 mins

Ingredients

• 2 lbs boneless chicken thighs
• 1 (10 ounce) can rotel
• 1 knorr chicken bouillon
• 1 cup water
• 2 tablespoons taco seasoning
• 2 small avocados
• 1 egg
• 4 tablespoons buttermilk
• 1 cup panko breadcrumbs
• 1 cup flour
• 1 (15 ounce) can green enchilada sauce
• 1/4 cup sour cream
• 1/2 cup monterey jack cheese
• 1 cup vegetable oil

Recipe

• 1 combine the chicken thighs, rotel, bouillon cube, water and taco seasoning in a deep pan. heat to boiling, then cover and reduce heat. cook for 1 hour, stirring occasionally to break up the chunks of chicken and "shred" them. after 1 hour, remove lid and continue to simmer and stir to shred chicken until all the liquid has cooked down.
• 2 allow chicken mixture to cool completely (i put mine in the freezer to speed up the process). this recipe is for 2 stuffed avocado patties, there will be plenty of leftover chicken though (i use it for burrito and taco filling, or in burrito bowls, yum!).
• 3 portion out 2 patties of chicken, (as big or small as you'd like, but i made mine about 2 large handfuls worth).
• 4 mash the two avocados, (and this is the messy part) and put a coating of mashed avocados on top of each patty. place in the freezer to harden for a few minutes.
• 5 remove hardened patties from the freezer and turn over. put a coating of mashed avocados on the other side of the patty.
• 6 heat vegetable oil to medium high heat in a deep frying pan.
• 7 carefully roll the avocado coated chicken patties in flour until well coated and try to shape them into perfectly round shapes.
• 8 combine the egg and buttermilk in a bowl and whisk thoroughly.
• 9 carefully dip (or pat on, as i did) the buttermilk mixture onto the patties.
• 10 dip the battered patties into the panko crumbs until thoroughly coated.
• 11 carefully place the breaded patties into the hot oil and fry both sides until golden brown (about 2 minutes or so per side, but keep an eye on them- they cook fast!). remove and transfer to a paper towel lined plate.
• 12 combine the verde enchilada sauce and the sour cream thoroughly in a microwave safe bowl and heat for about 2 minutes, or until heated through.
• 13 pour a generous amount of the verde sauce over the patties and top with shredded cheese. don't worry, the patties will still stay pretty crispy.
• 14 serve with borracho beans and green chili rice (from this site) and enjoy!