MORE of my ROTISSERIE CHICKEN in RED ENCHILADA SAUCE, this time with COUSCOUS, KALE and AVOCADO!
Yes, my friends, this is my lean and simple idea of enchiladas, with the flavors; however, without the extra calories that we don’t need. Is just my variation to a nice dish that you can go back next time and make it the traditional way, with the corn or flour tortillas and the cheeses.
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $7.82 or $3.91 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
1 box of Parmesan couscous ($1.99)
1 large rotisserie chicken breast, skin removed ($1.25)
1 10 oz. can of mild red enchilada sauce ($1.48)
2 cups of organic kale ($1.50)
2 springs of flat parsley, chopped (0)
2 tsp. olive oil (.35)
1 avocado ($1.25)
Prepare the couscous according to the instructions in the back of the box. (Is very simple and takes no time.)
Slice the chicken breast diagonally and add to a cooking pan.
Pour the enchilada sauce and chopped kale, and mix well.
Cook in med-low until the kale wilts in the sauce, about 3 to 4 minutes.
To plate, slice the avocado and follow my slide presentation.
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.