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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	2	lbs	boneless	3986.4	7.1574	86.7948	400.7238
rotel	1	can		-	-	-	-
knorr chicken bouillon	1			-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
taco seasoning	2	tablespoons		55.062	9.918	0.7695	0.0
avocado	2			-	-	-	-
egg	1			71.5	0.36	6.28	4.755
buttermilk	4	tablespoons		-	-	-	-
panko breadcrumb	1	cup		-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
green enchilada sauce	1	can		-	-	-	-
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
monterey jack cheese	1/2	cup		-	-	-	-
vegetable oil	1	cup		1879.16	0.0	0.0	218.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.