Avocado Enchiladas with Cilantro Cream Sauce

I’m an avocado freak! Yes, Southern Cal all the way! But this is the perfect enchilada. Creamy, yet a bit chunky, seasoned just right and oh, so cheesy. How can you go wrong? You can’t!

Avocado Filling:

Ingredients:

¼ Spanish onion, diced

3 garlic cloves, minced

½ package taco seasoning

1 nice handful cilantro, finely chopped

1 can Rotel (tomatoes and green pepper blend), drained

4 avocados

Juice of ½ lime

8 ounces Mexican blend cheese, shredded and divided

Salt and pepper to taste

14 white or yellow corn tortillas

Directions:

In a skillet on medium heat, add butter and onion and garlic. Cook until fragrant and tender. Add, taco seasoning, cilantro and Rotel, into skillet and stir to combine. Cook about 3 minutes and empty skillet contents into bowl. Take 4 ripe avocados; ripe, but firm and slightly giving to the touch. Cut the avocados in half, remove seed and scoop the avocado meat out into bowl. Add the juice of ½ lime and ½ the cheese. Roughly smash all ingredients leaving it a bit on the chunky side. Add salt and pepper to taste.

Cilantro Lime Cream Sauce:

Ingredients:

2 tablespoons butter

½ Spanish or yellow onion, diced finely

3 garlic cloves, minced

1 can cream of chicken soup

1 handful fresh cilantro, thinly chopped

¾ cup heavy whipping cream

Juice of ½ lime

Zest of 1 lime

Salt and Pepper to taste

Directions:

In a small skillet, add butter and onion and garlic. Cook until onion and garlic are tender. Lower heat to simmer and add, soup, cilantro and cream. Allow sauce to reduce by 1/3, about 10 to 12 minutes. Add juice of ½ lime and zest of 1 lime. Season to taste with salt and pepper.

Preheat oven to 375 degrees F.

Assemble Enchiladas:

Wrap 14 white or corn tortillas in paper towels and microwave for 1 minute or until soft and pliable to roll. Fill and roll each tortillas with about 2 tablespoons of avocado filling, Lining a 9 X 13 baking dish with the rolled tortillas as you go. Pour cilantro lime sauce over the rolled tortillas and sprinkle with cheese. Cover with foil and cook for about 25 to 30 minutes or until bubbly. Remove foil and bake for another 5 minutes, until slightly browned. Remove and serve hot.

Garnish with salsa, sour cream, Jalapenos, cilantro and serve with rice and beans or salad.

Black Bean Chili, Corn & Zucchini Enciladas with Avocado Cream Sauce

This recipe ended up making 18 enchiladas. Cut the recipe or freeze some if you don’t need this many. I used 2 pans and froze one of them. These are so good. 

2 tablespoon olive oil

1 medium onion, diced

4 small or 3 larger zucchinis, diced

1 cup frozen sweet yellow corn

1 can black bean chili or you can use any chili you like.

1 handful cilantro leaves, chopped

18 tortillas (corn or flour) I used corn.

For the sauce:

1 8 ounce brick cream cheese

1 can Rotel tomatoes and green chilies (or any brand), undrained

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

¼ cup yogurt

2 avocados, smashed

Directions:

Heat a skillet with 2 tablespoons olive oil on medium high heat. Add onion and zucchini and cook for about 8 minutes or until al dente (almost done, but still firm). Add corn and chili and stir to incorporate. Continue cooking another 5 to 6 minutes or until heated through well. Toss in cilantro and stir. Make the sauce meanwhile.

For the sauce:

In a mixing bowl, combine cream cheese and Rotel (tomato and green chili). Microwave for 4 minutes at 2 minute in travels. Remove from oven. Add garlic, salt, pepper, yogurt and smashed avocado. Stir well. Your sauce is ready.

Wrap tortillas in paper towels and heat for 1 ½ minutes in the microwave to make them pliable for rolling.

Fill tortillas with the filling mixture and roll. Turn open end under to hold in place. Roll all the tortillas and tuck each against the last, as you go. When pan is ready, pour sauce over the top and bake at 350 for 35 minutes, covered with foil. Remove foil and bake uncovered for 5 to 8 minutes.

Serve hot with rice and beans or a salad.

Enjoy!