Avocado Enchiladas

This Avocado Enchilada recipe is a nice, light meatless entree to serve and enjoy!

2 dried ancho chilies

1 quart + 1 Tbsp. canola oil

1/2 medium onion, diced

2 cloves garlic, minced

2 Tbsp. packed light brown sugar

1/4 cup + 1 Tbsp. ground cumin

2 Tbsp. dried oregano

2 cups dry white wine

1 28 oz. can crushed plum tomatoes

2 cups vegetable stock-homemade recipe here

8 avocados, peeled and pitted, roughly chopped

1 cup loosely packed fresh cilantro leaves, roughly chopped

1/4 cup fresh lime juice

3/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

25 corn tortillas

1 1/2 lbs. monterey jack cheese, grated

Place chilies in a saucepan, add water to cover. Bring to a boil over medium-high heat. Reduce heat, simmer 5-10 minutes. Cool slightly, remove the stems and puree the chiles and liquid in a bowl of a food processor. Set aside.

Heat 1 tablespoon oil in a deep skillet over medium heat. Add onion, garlic, cumin and oregano, cook until onion is soft. Add wine, puree, tomatoes and stock, simmer 20 minutes or more, until the consistency of stew.

In a medium bowl, toss the avocados with cilantro, lime juice, salt and pepper, set aside.

Preheat oven to 400 degrees. Heat 1 quart of oil in a wide, heavy saucepan over medium heat until very hot but not smoking, about 8 minutes. Using tongs, fry tortillas, one at a time, for 3 seconds. Drain on a paper towels.

Dip the fried tortillas in the chile sauce to lightly coat both sides. Spoon 2 tablespoons of avocado filling into each tortilla, roll up. Spread 1/2 cup chile sauce into a 9 x 13 inch deep casserole dish. Arrange the rolled tortillas in the dish so they fit snugly and cover the bottom of dish. Pour 1 cup of sauce over tortillas, sprinkle with half of the cheese. Make a second layer using remaining ingredients. Top with the remaining sauce and cheese. Bake about 15 minutes or until heated through. Serve immediately.

Serves 12-14


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