Avocado Enchiladas

I know it’s hard to believe that this California-raised girl and her husband are neither one all that crazy about avocados. I think it’s more of a texture thing rather than taste. So what do you do when your organic produce box contains avocados? Well, you let the first one languish in the dark recesses of the refrigerator and feel guilty about it.

Then, while browsing your recipe files looking for vegetarian recipes, you notice one for “Avocado Enchiladas” shared by a friend a few years ago. The only reason I kept it is because I’ve got this plan for putting together a cookbook for the email group to which I and the sharer of this recipe belong. I never would have thought I’d personally be interested in trying it. But, with avocados in my possession and a strong dislike of wasting food, I figured I’d give it a try. I’d also be making Spanish rice and a salad so we wouldn’t starve if the recipe was not to our liking.

So I gave it a whirl and guess what? We liked it! I mean, I probably wouldn’t go buy avocados just so I could make this dish but it’s a very tasty way to use the ones that come in our produce order. And if you like avocados, I think you’ll love this dish. Give it a try!

Avocado Enchiladas (recipe from Susan)

Ingredients

1-2 jars of salsa verde (green salsa) (I used a can of green enchilada sauce)
10 corn tortillas
4 avocados
3 firm plum tomatoes
1 cup Monterey jack cheese
3/4 cup sour cream
1-2 teaspoons chili powder (to taste)
1/2 – 1 teaspoon salt (optional) (*I also added some Creole seasoning and black pepper)

Cube avocados and tomatoes into small dice size. (*I also added some finely chopped red onion.)

Mix in a bowl with 1/2 cup shredded Monterey jack cheese and
sour cream, chili powder, and salt.

Pour about 1/2 jar of salsa (*or green enchilada sauce) in the bottom of 13×9 inch
pan.

Warm the tortillas just a bit to make them pliable,
and then wrap about 3 tablespoons of filling in each
and place them snugly in pan.

Pour 1 jar of salsa over top of the enchiladas.
Sprinkle remaining jack cheese on top, and bake at 350
until bubbly and beginning to brown on top.

I served it with a green salad and Spanish rice (my made-up version).

Heat a bit of olive oil on medium high heat. Pour a cup of uncooked rice in pan and cook for a couple of minutes, stirring constantly. Add one can of diced tomatoes and some chopped green chilies. Season with chili powder, cumin, turmeric, salt, pepper to taste then add one tomato can worth of water. Stir, bring to a boil, reduce heat, cover and simmer until rice is tender and liquid is absorbed.