Cinco de Mayo is one of the biggest days of the year for eating avocados. According to the California Avocado Council, 51.2 million pounds of avocados will be consumed. And that's just at Rosie O'Donnell's house.

If your Cinco celebration includes having some señoritas over for a fiesta, here are a couple of recipes you can easily whip together - created by chefs "Too Hot Tamales," Mary Sue Milliken and Susan Feniger - that take full advantage of the avocado's flavor and versatility. And will make you look like un hombre grande in la cucina.

(For other recipes, hit www.CaliforniaAvocado.com)

Chicken and California Avocado Skillet Chilaquiles
Serves: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

1 cup tomato salsa, medium heat
2 cups low-sodium chicken broth
1/2 cup half-and-half
1 cup shredded cooked chicken
6 cups corn tortilla chips
1 cup cubed panela cheese
2 ripe, fresh California avocados, seeded, peeled and cut into 1/2-inch dice
1/2 small red onion, finely diced
1 jalapeño pepper, stemmed, seeded, if desired, and minced
1/2 bunch cilantro, chopped
Salt, to taste
Freshly ground black pepper, to taste
1 lime, cut into wedges
1/4 cup sour cream

1. In a wide skillet, bring salsa, chicken broth and half-and-half to a boil. Add chicken and tortilla chips, mixing gently to coat each chip while simmering for 1 to 2 minutes.
2. When some of the chips have moistened and begun to break up, but others are still holding their shape, add cheese. Continue stirring gently for another minute to distribute cheese evenly.
3. Add avocado, onion, jalapeño pepper and cilantro; stir well to distribute. Cook for 1 minute, just to heat through. Add salt and pepper, to taste. Remove from stovetop and divide evenly among warmed plates. Top with a squeeze of lime and a dollop of sour cream, and serve immediately.


California Avocado Enchiladas Frescas
Serves: 4
Prep Time: 1 hour, including chill time
Cooking Time: 30 minutes
Total Time: 1 hour 30 minutes

California Avocado Tomatillo Salsa

1 ripe, fresh California avocado, seeded, peeled and cut into 1/4-inch dice
4 tomatillos, husked, washed and very finely diced
2 scallions, white and some green parts, thinly sliced on a diagonal
1/2 bunch cilantro, chopped
1 Tbsp. minced jalapeño pepper, seeds optional
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup freshly squeezed lime juice
2 Tbsp. extra virgin olive oil

1. Combine all ingredients in a bowl.
2. Cover and chill at least 30 minutes.

Enchilada Sauce

4 dried ancho chiles, stemmed, seeded and lightly toasted
2 cups hot water
1/4 onion, roughly chopped
2 cloves garlic, chopped
1 tomato, cored and charred under the broiler on all sides
1 tsp. white vinegar
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil

1. Cover chiles with hot water and let soak for 15 minutes. Place chiles in blender with the soaking liquid, onion, garlic, tomato, vinegar, oregano, cumin, salt and pepper. Puree until smooth.
2. Heat oil in a heavy-bottomed pot and add sauce. Cook over medium heat, stirring constantly, for 5 to 10 minutes, or until the sauce thickens a little.

California Avocado Enchiladas Frescas

1 ripe, fresh California avocado, halved, seeded, peeled and cut into 1/4-inch dice
1 large red onion, diced and sautéed in olive oil until caramelized (dark golden brown and very soft)
3/4 cup grated Mexican manchego cheese
3/4 cup grated panela cheese
1/3 cup grated Cotija cheese
Salt, to taste
Freshly ground black pepper, to taste
Canola oil, for frying
8 corn tortillas
Enchilada Sauce (see make-ahead recipe above)
California Avocado Tomatillo Salsa (see make-ahead recipe above)
Crema (Mexican-style cream) (optional)

1. In a bowl, mix together avocado, onion and cheeses. Add salt and pepper, to taste.
2. Preheat oven to 350˚F.
3. Fill a shallow skillet with 1/4-inch of oil and heat over medium heat. Once oil is hot enough, fry tortillas, one at a time, about 20 to 30 seconds per side or until wilted, but not crisp. Drain well on paper towels.
4. One at a time, dip each limp tortilla in Enchilada Sauce and lay on a plastic wrap-covered counter.
5. Spoon avocado, onion and cheese mixture evenly onto tortillas and roll up into enchiladas. As each enchilada is assembled, place into a warmed, rectangular glass or ceramic pan, seam side down and side by side. Top each enchilada with a few spoonfuls of extra Enchilada Sauce.
6. Place pan in oven to heat through, about 10 to 15 minutes.
7. Serve immediately, topped with California Avocado Tomatillo Salsa. Drizzle with crema, if desired.

Tip: Lightly toast ancho chiles to soften and develop flavor, but do not blacken. Place chiles over a low gas flame or on the grill and heat a few seconds on each side.