Avocado Cashew Enchiladas Recipes

AVOCADO ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine black beans, 3/4 cup Cheddar cheese, avocados, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss everything together.
• Pour half of the enchilada sauce into the bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas evenly. Roll up and place seam side-down into the baking dish. Top with remaining enchilada sauce and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and fresh cilantro.

AVOCADO CASHEW ENCHILADAS

Steps:

• Mash avocados and add lime juice.
• Add green onions through garlic, mix well.
• Fill a 7 x 11 inch baking dish with half of enchilada sauce.
• Heat tortilla in microwave, in a lightly oiled skillet, or over a gas burner for 15 seconds, or until flexible.
• Place 1/2 cup filling in tortilla and roll up. Place seam side down in dish.
• Repeat with remaining tortillas.
• Pour rest of sauce over tortillas and top with cheese.
• Bake covered at 350 for 30 minutes.

AVOCADO ENCHILADAS

Steps:

• Place chiles in saucepan; add water to cover. Bring to a boil. Reduce heat; simmer 5 to 10 minutes. Cool slightly, remove stems, and puree chiles and liquid in food processor.
• Heat 1 tablespoon oil in a deep skillet over medium heat. Add onions, garlic, brown sugar, cumin, and oregano; saute until onion is soft, 4 to 5 minutes. Add wine, chile puree, tomatoes, and stock; simmer about 20 minutes, until thickened to stew consistency.
• Peel, pit, and roughly chop avocados. Toss with cilantro, lime juice, salt, and pepper.
• Heat oven to 400 degrees. Heat remaining 4 cups oil in a wide, heavy saucepan over medium heat until very hot but not smoking, 7 to 10 minutes. Using tongs, fry 6 tortillas, one at a time, for 2 to 3 seconds. Drain on paper towel-lined sheet.
• Dip fried tortillas in chile sauce to lightly coat both sides. Spoon 2 tablespoons avocado filling on each tortilla; roll up. Spread 1/2 cup chile sauce into large, deep casserole. Arrange rolled tortillas seam-side down in casserole so they fit snugly; repeat entire process, covering bottom of casserole; pour 1 cup sauce over tortillas; sprinkle with half the cheese. Make a second layer using remaining ingredients. Top with remaining sauce and cheese.
• Bake enchiladas until heated through, 25 to 30 minutes. Serve immediately.

AVOCADO ENCHILADAS

Steps:

• To make the sauce, heat oil is a sauce pan. Add onion; sauté 5 min, add garlic, sugar, cumin, fresh oregano and sauté 5 more minute Add beer, tomatoes, and broth, reduce heat and simmer for 20 minute Add vinegar.
• Heat oven to 400°F
• For the filling, chop avocados in to 1" cubs (no need to be exact), toss with the cilantro, salt, onion, jalapeno pepper and lime juice. Spread 1/2 cup of sauce on the bottom of a casserole dish. Dip tortillas in remaining sauce, spoon 3 tbls of filling into each; roll up and arrange in dish. Pour sauce over rolled up tortillas, sprinkle with cheese and bake covered for 25min. Uncover and bake an additional 5 min, let rest, then serve. For people who are not into spicy food, serve with a dollop of sour cream, or add chicken to make it a more well- rounded meal.
• Cooking time may vary depending on use of a convection oven or a standard oven.