STUFFED AVOCADOS WITH SUIZA SAUCE

Steps:

• 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.
• 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!).
• Portion out 2 patties of chicken, (as big or small as you'd like, but I made mine about 2 large handfuls worth).
• 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.
• Remove hardened patties from the freezer and turn over. Put a coating of mashed avocados on the other side of the patty.
• Heat vegetable oil to medium high heat in a deep frying pan.
• Carefully roll the avocado coated chicken patties in flour until well coated and try to shape them into perfectly round shapes.
• Combine the egg and buttermilk in a bowl and whisk thoroughly.
• Carefully dip (or pat on, as I did) the buttermilk mixture onto the patties.
• Dip the battered patties into the panko crumbs until thoroughly coated.
• 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.
• 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.
• 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.
• Serve with borracho beans and green chili rice (from this site) and enjoy!