Avocado Enchiladas

Share

It's hard to take a picture of enchiladas, especially since they often fall apart as you're lifting them out of the pan. So, instead, you get a picture of the final dish smothered in cheesy goodness.

When I came across this recipe on Apple a Day, I knew I had to make it. This recipe is completely out of the norm for me. For one, avocados are pricey - and so is cheese - so the dish cost a lot more than I would normally spend. And, it's a time consuming recipe. But, a really good dish is often worth the cost and effort and this was, actually, really good.

This is the filling. How can this not be good?

Jason was drooling as I was cooking; it had all his favorite ingredients! Beer, avocados, cilantro, and a full pound of cheese. He was even able to overlook the lack of meat - which says a lot.

Like I mentioned above, this does take some time to make so it'd be a great weekend recipe. The blogger recommends to make the sauce ahead of time, to let the flavors meld together, so I made the sauce the night before and just kept it in the fridge. Since you dip each tortilla in the sauce by hand, I was very thankful that my sauce had not just stopped simmering on the stove! This sauce was fairly sweet but good. You could always use your own favorite enchilada sauce instead. It does call for a chipotle pepper but after our experience with the pad thai recipe, I cut it completely. After tasting the sauce, I decided it needed some kick so I added hot sauce to it until it tasted right.

Be sure and take the time to fry each tortilla; it does take time, and another pan, but the tortillas will get mushy in the sauce without it.

This would also be delicious with some tequila lime shrimp mixed into the avocado!

Avocado Enchiladas
For the sauce:
2 TBSP vegetable oil
1/2 yellow onion, finely diced
2 cloves garlic, minced
4 TBSP cumin
3 TBSP dried oregano
1 chipotle in adobo, minced (I replaced with hot sauce to taste)
1 can beer (we used the entire bottle)
1 twenty-eight ounce can crushed tomatoes
1 c. vegetable broth (I used chicken)

For the enchiladas:
8 ripe avocados, chopped
1/2 red onion, finely diced (I skipped)
1 c. cilantro leaves, roughly chopped
Juice of two limes
1 tsp. salt
20 corn tortillas
1/3 c. canola oil
1 lb. Monterey Jack Cheese, shredded

Prepare the sauce by heating one tsp. oil in sauce pan. Add onion and saute for five minutes or until soft. Add garlic, cumin, oregano, and chipotle and saute two more minutes. Add beer, tomatoes, and broth. Let simmer for 20 minutes. Can be made two days in advance.

Prepare the filling by tossing together the avocado, cilantro, red onion, lime juice and salt.

Heat oven to 400 degrees.

In saucepan, heat oil over medium flame for about five minutes. Once oil is hot, fry tortillas one at a time for one minute each side, or until lightly brown and blistered. Remove and blot on brown grocery bag or paper towel.

Spread 1/2 c. red sauce on the bottom of a casserole dish.

To assemble enchiladas, dip fried tortillas in pot of remaining red sauce, spoon three heaping tablespoons of avocado filling in each tortilla and sprinkle with some cheese. Roll up and arrange rolled tortillas side by side in casserole dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese.

Cover with foil and bake for 25 minutes. Take foil off and bake for another five minutes.