Chicken Taco Avocados

Chicken Taco Avocados

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Avocad-ooooh yeah.
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Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast
Cuisine world cuisine
Servings 6
Calories 3544 kcal

Ingredients
  

FOR THE FILLING

  • 1 c. black beans, cooked
  • 1 c. canned corn
  • 1 4-oz. can green chiles, divided
  • 1 c. shredded rotisserie chicken, preferably Tyson Grilled & Ready Pulled Chicken Breasts
  • 1 c. shredded Cheddar, plus more for topping
  • 1 package taco seasoning
  • 2 tbsp. fresh cilantro, plus more for topping
  • 3 ripe avocados

FOR THE DRESSING

  • 1 c. ranch dressing
  • 1/4 c. lime juice
  • 1 tbsp. fresh cilantro
  • 1 tsp. kosher salt
  • 1 tsp. fresh ground black pepper

Instructions
 

  • Heat broiler. Make filling: In a large bowl, combine black beans, corn, 1/2 can green chiles, shredded chicken, Cheddar, taco seasoning, and fresh cilantro. Stir until combined.
  • Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
  • Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more Cheddar and more fresh cilantro, then broil until cheese is melty, about 2 minutes.
  • Make dressing: In a medium bowl, combine ranch dressing, lime juice, remaining green chiles, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth.
  • Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired. Serve immediately.

Nutrition

Calories: 3544kcalCarbohydrates: 150gProtein: 141gFat: 245gSaturated Fat: 54gTrans Fat: 3gCholesterol: 343mgSodium: 4010mgPotassium: 7312mgFiber: 78gSugar: 25gCalcium: 1265mgIron: 19mg
Keyword Chicken Taco Avocados
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