AVOCADO ENCHILADAS
These meatless enchiladas blend cheese, a tomato and white-wine-based chile sauce, and chopped avocado on deep-fried tortillas.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 17
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
Vegetarian Avocado enchiladas with black beans and Cheddar cheese.
Provided by Chef Oma
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 689.8 calories, Carbohydrate 50.6 g, Cholesterol 77.2 mg, Fat 44.7 g, Fiber 15.4 g, Protein 26 g, SaturatedFat 19.7 g, Sodium 1177.3 mg, Sugar 3 g
AVOCADO ENCHILADAS
I got this recipe from Fitnessmagazine, this recipe was written by Deena Kastor. I did not make it the way she wrote the recipie, we happen to like full fat cheese, and fresh herbs. We also went for light citrus flavored beer, and olive oil rather than the canola oil, as the olive oil provides a better taste.
Provided by Maggies Cooking
Categories Mexican
Time 1h
Yield 20 Enchildas, 10 serving(s)
Number Of Ingredients 18
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.
AVOCADO CHICKEN ENCHILADAS RECIPE - (4.4/5)
Provided by pcander
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. In medium sauce pan, saute garlic in butter for about 1 minute on medium or high heat. Stir in flour let it cook for about 2 more minutes. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth, or at least as smooth as you can get. Prepare a 9×13-inch baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan and spread out until bottom of the baking dish is evenly coated. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.
ENCHILADAS WITH AVOCADO CREAM SAUCE
From It's What's for Dinner. So delicious. This sauce is addicting. For a vegetarian version, substitute black beans for the chicken and vegetable for the chicken broth.
Provided by sofie-a-toast
Categories One Dish Meal
Time 45m
Yield 10 enchiladas
Number Of Ingredients 18
Steps:
- First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids - the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.
- In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
- To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken (or black beans if making vegetarian) and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce. Add a sprinkling of extra cheese. Cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. Remove the foil and broil for a few minutes until cheese is browned and bubbly.
- Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.
AVOCADO CHICKEN ENCHILADAS RECIPE
Our delicious avocado chicken enchiladas is the perfect weeknight dish!
Provided by Kristen Hills
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on medium-high heat. Stir in flour let it cook for about 2 more minutes.
- Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
- Prepare a 9x13" baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
- Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
- Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.
Nutrition Facts : Calories 460 kcal, Carbohydrate 29 g, Protein 34 g, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 83 mg, Sodium 833 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
VEGAN PASILLA ENCHILADAS WITH AVOCADO AND TVP
Vegans aren't limited to black bean or sweet potato filling in their enchiladas. Try experimenting with TVP, a really versatile ingredient. Simply dehydrated soy vegetable protein, TVP is full of plant protein and completely meat free! Using pasilla chile sauce to rehydrate the TVP rather than the standard warm water or broth kicks these enchiladas up a few notches!
Provided by Kristen Flowers
Categories 100+ Everyday Cooking Recipes Vegetarian Protein TVP
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.
- Stir 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce together in a microwave-safe bowl. Heat in the microwave until warmed through, about 1 minute. Pour in TVP. Stir gently and let sit until TVP has softened and absorbed all the liquid.
- Pour coconut creamer in the bottle with the remaining pasilla sauce; add nutritional yeast. Cover with the lid and shake well to make the crema. Pour a few tablespoons of the crema over the bottom of the prepared baking dish; swirl the dish to coat the bottom.
- Cut avocado into at least 12 slices. Stir vegan cheese and 2 tablespoons nutritional yeast in with the TVP. Spoon TVP mixture onto a warm tortilla; add 1 slice of avocado. Roll up the tortilla and arrange in the baking dish. Repeat with remaining filling and tortillas. Pour remaining crema on top. Cover loosely with aluminum foil.
- Bake in the preheated oven until enchiladas are heated through, about 30 minutes.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 4.6 g, Protein 20.4 g, SaturatedFat 2 g, Sodium 456.7 mg, Sugar 0.9 g
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AVOCADO ENCHILADAS - KRISTINE'S KITCHEN
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Reviews 27Category Main DishCuisine MexicanTotal Time 40 mins
- Peel, pit, and chop the avocados into ½-inch pieces; place in a medium bowl. Add the lime juice, salt, red onion, and cilantro. Stir gently to combine.
- Heat enchilada sauce until warm. Warm tortillas between paper towels in the microwave. Working with one tortilla at a time, dip tortillas into enchilada sauce. Spread about 1/3 cup of the avocado mixture down the center of each tortilla, followed by 2 tablespoons of the cheese. Roll up filled tortilla and place seam side down in a 9x13-inch baking dish. Repeat with remaining tortillas. Spread the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining ½ cup cheese.
- Cover pan with foil and bake for 15 minutes. Uncover and bake for 5 more minutes, until enchiladas are heated through and cheese is melted. Serve topped with additional chopped cilantro and Greek yogurt or sour cream, if desired. (I mixed my Greek yogurt with a little water to loosen it and make it easier to drizzle.)
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