Shrimp Avocado Enchiladas In A Creamy Tomato Sauce Recipes

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AVOCADO ENCHILADAS



Avocado Enchiladas image

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

1 (15 ounce) can black beans, rinsed and drained
2 ½ cups grated sharp Cheddar cheese, divided
2 large avocados, diced
1 small red bell pepper, diced
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
2 (12 fluid ounce) cans red enchilada sauce
10 corn tortillas
1 cup sour cream
¼ cup pico de gallo, or to taste
1 tablespoon chopped fresh cilantro, or to taste

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

SHRIMP IN AVOCADO CREAM SAUCE



Shrimp in Avocado Cream Sauce image

I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.

Provided by BrooklynRD

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 2

Number Of Ingredients 6

¼ cup butter
2 cloves garlic, finely chopped
½ cup heavy cream
½ cup mashed ripe avocado
½ pound large shrimp, peeled and deveined
ground black pepper to taste

Steps:

  • Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
  • Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 7.9 g, Cholesterol 315.1 mg, Fat 54.4 g, Fiber 4 g, Protein 21.4 g, SaturatedFat 29.8 g, Sodium 389 mg, Sugar 0.5 g

ENCHILADAS WITH AVOCADO CREAM SAUCE



Enchiladas With Avocado Cream Sauce image

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

2 tablespoons olive oil
1 medium onion, peeled and thinly sliced
2 anaheim chilies, stemmed and thinly sliced
1 jalapeno pepper, finely diced
8 -10 flour tortillas
4 cups shredded cooked chicken (rotisserie works best)
2 -3 cups monterey jack cheese
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
3/4 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 avocados, peeled and pitted
1/2 cup chopped fresh cilantro
juice of one lime

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.

SHRIMP FIESTA ENCHILADAS WITH CREAM SAUCE



Shrimp Fiesta Enchiladas With Cream Sauce image

Shrimp and vegetable medley wrapped in corn tortillias with creamy cheese sauce. I came up with this idea as I wanted to prepare an untraditional Easter dinner. It was hit with my family! It presented beautifully on the table. It was rich enough so that I really didnt need alot of extra dishes to accompany the main entree. I served them with a caesar salad, some spanish rice and black beans. This recipe makes approximately one dozen enchiladas.

Provided by lindamelinda

Categories     Vegetable

Time 1h5m

Yield 12 Enchiladas, 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons oil (vegetable)
1 lb shrimp, fresh, cleaned and deveined (slice in half vertically)
12 corn tortillas (regular size)
1 red pepper (chopped)
2 green onions (thinly sliced)
1 large jalapeno, pepper seeded and diced
1 cup corn (fresh or frozen corn)
1 tablespoon chopped garlic
juice of one lime
10 ounces la victoria green enchilada sauce (or another store brand)
12 ounces trader joe's salsa verde (or another store brand tomatillio sauce)
1 cup grated colby-monterey jack cheese (combination cheddar & jack)
4 ounces black olives (sliced)
1/2 cup vegetable oil (for frying tortillias)
1/3 cup butter
1/3 cup all-purpose flour
2 cups half-and-half cream
1 cup grated colby-monterey jack cheese

Steps:

  • Heat 2 Tbs. oil in medium skillet and add vegetables and garlic, saute for about 3 minutes on medium high heat.
  • Add Shrimp and continue cooking just until shrimp turn pink.
  • Remove from heat and add lime juice. Set aside.
  • Heat 1/2 vegetable oil in 8" skillet and fry tortillias for approximately 30 seconds.
  • Drain on paper towels and stack.
  • Mix Jar of Salsa and can of Enchilada sauce in shallow bowl.
  • Prepare a 9X13 casserole dish by spreading 1/4 Celsius green sauce to coat bottom.
  • Coat tortillia in sauce, *(you will have green sauce left over to add to cream sauce).
  • Lay tortillia in casserole dish and spread 2 Tbs. shrimp filling, and 1 Tbs. of grated cheese in middle of tortillia and roll and place seam side down. Continue until all tortillias are rolled and arrange in single layer in dish.
  • Cover with foil and bake in preheated 325 degree oven approximately 15 minute.
  • Meanwhile prepare CREAM SAUCE:.
  • Melt butter in sauce pan over medium to medium high heat.
  • Wisk in flour and stir untill flour melts and mixture bubbles.
  • Slowly incorporate half and half. As soon as mixture comes to boil and thickens remove from heat and stir in cheese and *remaining green sauce.
  • Remove dish from oven, remove foil and pour sauce over enchiladas. You may top with additional grated cheese and sliced olives if desired.
  • Return to oven, uncovered and continue baking another 15 - 20 minutes or until hot and bubbling.

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