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!
8 mediumavocados - riped, peeled, seeded, mushed smooth
1 ccilantro leaves - fresh
3/4 tspsalt -to taste
1/2 mediumred onion - finely diced
1 mediumjalapeno pepper - seeded & diced
1/2 csour cream
2 cmonterey jack cheese - grated
2 can(s)enchilada sauce - mild
20white corn tortillas
1/4 lbwhite american cheese - cubed
3 Tbspwhite onions - diced
1/2 mediumbell pepper - seeded & diced
2 Tbspbutter - unsalted
3 Tbsppickled jalapeno peppers - chopped
4 Tbsppickled pepper juice
How to Make Avocado Enchiladas
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!
- 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!!
- 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!