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
CHICKEN ENCHILADAS WITH AVOCADO CREAM SAUCE
Delicious chicken enchiladas with an amazing avocado cream sauce!
Provided by Alyssa Rivers
Categories Main Course
Time 40m
Number Of Ingredients 19
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 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, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. (I baked mine at 350 for about 20 minutes)
- 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.
Nutrition Facts : ServingSize 6 g, Calories 445 kcal, Carbohydrate 28 g, Protein 29 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 96 mg, Sodium 851 mg, Fiber 2 g, Sugar 4 g
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.
SOUR CREAM ENCHILADAS
Simple and tasty, a nice change for weeknight dinners!
Provided by lara
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
- Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
Nutrition Facts : Calories 783.3 calories, Carbohydrate 80.2 g, Cholesterol 86.4 mg, Fat 36.2 g, Fiber 4.8 g, Protein 33 g, SaturatedFat 17.1 g, Sodium 1678 mg, Sugar 4.4 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.
SOUR CREAM ENCHILADAS
These enchiladas bake up soft, tender and saucy. It's a nice meatless main dish that's also quick and easy.-Lois Hansen, Pinedale, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine 3 cups shredded cheddar cheese and sour cream. Set aside 2 tablespoons olives and 2 tablespoons onions. Add remaining olives and onions to cheese mixture; mix well. Spoon 1/2 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese. , Cover and bake at 325° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with reserved olives and onions.
Nutrition Facts : Calories 540 calories, Fat 37g fat (19g saturated fat), Cholesterol 70mg cholesterol, Sodium 1117mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
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 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
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