Avocado Enchiladas

Dana Beavers

By
@Kitchendrippings

This makes a BIG batch of Enchiladas so it is great for a Church function or family get together. Otherwise cut everything in half and enjoy this with just your family of 3 or 4/5 at home.

This was a HUGE hit with me and my guinea pigs (that is what I call my Mom and Dad who I cook for LOL).

The great thing about this recipe is you can make it as spicy as you would like. It is very flexible.

The filling alone I eat while I am cooking. You could even use it as a dip at a party. It is light & fluffy. Heavenly!


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Comments:

Serves:

10-13

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

8 medium
avocados - riped, peeled, seeded, mushed smooth
1 c
cilantro leaves - fresh
3/4 tsp
salt -to taste
1/2 medium
red onion - finely diced
1 medium
jalapeno pepper - seeded & diced
1/2 c
sour cream
2 c
monterey jack cheese - grated
2 can(s)
enchilada sauce - mild
20
white corn tortillas

WHITE SAUCE:

1/4 lb
white american cheese - cubed
3 Tbsp
white onions - diced
1/2 medium
bell pepper - seeded & diced
2 Tbsp
butter - unsalted
1/2 c
water
3 Tbsp
pickled jalapeno peppers - chopped
4 Tbsp
pickled pepper juice
2 Tbsp
salsa

Directions Step-By-Step

1
Filling:
1. Mix together avocados, cilantro, salt, red onion, jalapeno pepper and sour cream.
2. Try not to eat it all and just sit it to the side!
2
Fill'Er Up!
1. Soak the white corn tortillas in the enchilada sauce. The object here is to soften the tortillas up so we can roll them up with that yummy filling. I let mine soak about 8-10 minutes and they could have soaked longer. But I had to get them filled before I ate all the filling!
2. Fill each tortilla with filling, roll and place in a 9x13 dish.
3. Top with Monterey Jack Cheese.
4. Put in oven at 350 until cheese is melted on top and warm inside. About 25-30 minutes. I can't remember the real time! It was all done by sight!!
3
WHITE SAUCE:
1. In a 4qt sauce pan, melt butter & saute white onion and bell pepper until onions are opaque.
2. Add the white american cheese and water (I use 1/2 cup, you can use less depending on how thick you want the sauce)
3. Once it melts, add pickled jalapeno peppers, pepper juice and salsa
4. Stir it up and then pour over enchiladas!
ENJOY!

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids