Meatless Monday–Avocado Enchiladas

I’ve been wanting to make these enchiladas for several weeks now, but something always seemed to get in the way.  After finally making them, I am  so sorry I let that happen.  They were such a different and delicious meal! 

I made some adaptations from Deena Kastor’s original recipe and I’ve reflected those changes here.  Deena says the sauce can be made ahead but I’d argue the sauce should be made ahead.  The flavor of it was much better when I reheated the enchiladas for lunch the next day.  (Hooray for prep ahead recipes!)  In addition, like Deena says, don’t skip the light frying of the tortillas.  I did, thinking I’d be healthy and I paid the price with mushy tortillas on some of the enchiladas.  

So take these recommendations, go get some avocados, and get cooking.  You’ll love these!

Avocado Enchiladas

adapted from Deena Kastor

Ingredients:

For the sauce:

2 TBSP vegetable oil

1/2 yellow onion, finely diced

2 cloves garlic, minced

4 TBSP cumin

3 TBSP dried oregano 

1 chipotle in adobo, minced

1 can beer

1 twenty-eight ounce can crushed tomatoes

1 c. vegetable broth

For the enchiladas:

8 ripe avocados, chopped

1/2 red onion, finely diced

1 c. cilantro leaves, roughly chopped

juice of two limes

1 tsp. salt

20 corn tortillas

1/3 c. canola oil

1 lb. Monterey Jack Cheese, grated

Directions:

1.  Prepare the sauce by heating one tsp. oil in sauce pan.  Add onion and saute for five minutes or until soft.  Add garlic, cumin, oregano, and chipotle and saute two more minutes.  Add beer, tomatoes, and  broth.  Let simmer for 20 minutes.  Can be made two days in advance.

2.  Prepare the filling by tossing together the avocado, cilantro, red onion, lime juice and salt.

3.  Heat oven to 400 degrees.  

4.  In saucepan, heat oil over medium flame for about five minutes. Once oil is hot, fry tortillas one at a time for one minute each side, or until lightly brown and blistered. Remove and blot on brown grocery bag or paper towel.

5.  Spread 1/2 c. red sauce on the bottom of a casserole dish.  

6.  To assemble enchiladas, dip fried tortillas in pot of remaining red sauce, spoon three heaping tablespoons of avocado filling in each tortilla.  Roll up and arrange rolled tortillas side by side in casserole dish. Pour remaining sauce over tortillas and sprinkle with cheese.

7.  Cover with foil and bake for 25 minutes.  Take foil off and bake for another five minutes. 

two years ago: tilapia with sweet peppers

three years ago: chocolate Pavlova with Chambord cream and fresh berries