Friday, August 24, 2012

Avocado Enchiladas

A lot of people tend to have weekly richuals as far as food goes; tonight is Mexican night, tomorrow is burger night and so on.  I've never really thought of myself as being one of those people, but the more I start to look at our weekly meal plans the more I start to see particular types of food appear on there on a weekly basis.  Although we don't have some type of Mexican inspired meal every. single. week, we come close to it.  I've said before that I could honestly live on Mexican food, and I truly mean it.  What's not to love about some fresh, cold and spicy salsa, hot cheese dip and chips?  I could honestly make a meal of that alone, but I make myself save room for the entree...most of the time!

I love enchiladas, and I believe we've been enjoying a vareity of enchiladas as of lately.  For our latest Mexican night, I decided to try something completely new (to us) and make avocado enchiladas.  I love avocado, I could honestly eat it by itself, but instead I try to find or creat different recipes that utilize it!
These burritios are fairly quick to put together and surprisingly filling.  The avocado flavor really shines and is complimented by the addition of garlic, onions and cilantro really help to enhance the flavor and bring this dish to life.  It starts by sauteing onions, garlic and various seasonings.  That mixture is then combined with the avocados, cilantro and lime juice.  Fill the tortillas with the mixture, then lay them in a nice little bath of salsa verde.  A quick topping of salsa verde and cheese and then they are ready to be popped in the oven.  After a quick bake, the enchiladas are given an additional drizzle of salsa verde, cilantro and tomatoes.  The end result is simply amazing.

Avocado Enchiladas

2 avocados
Juice of 1 lime
½ Cup cilantro, chopped
1 small onion, diced
2 cloves garlic, minced
½ Tsp cumin
2 Tbsp brown sugar
2 Tbsp olive oil
2 Cups Colby jack cheese, shredded
1 ½ Cups salsa verde
5 Flour tortillas

Preheat oven to 350.

Place skillet over medium heat, allow to heat up. Pour 1 tbsp of oil in the skillet and add onions, garlic, and cumin. Saute the ingredients until onion is translucent, about 3-4 minutes. Add the brown sugar and stir to combine, add another ½ to 1 tbsp oil and cook until brown sugar has dissolved.

Remove the avocados from the skin and roughly chop. Place chopped avocado in a bowl, add cilantro and lime juice and toss to combine. Add the onion mixture and stir.

Pour ½ cup salsa verde in the bottom of a casserole/baking dish and spread over the dish evenly. Spoon 2-3 tbsp of the avocado mixture in the tortilla, sprinkle with 1 tbsp shredded cheese and roll up, place seem side down in baking dish. Repeat with remaining ingredients. Top the enchiladas with an additional ½-3/4 cup salsa verde, sprinkle with remaining cheese. Cover with foil and bake for 15 minutes, remove foil and bake an additional 5-10 minutes, until tortilla edges begin to turn golden and cheese is melted.

Top with additional cilantro, salsa verde, and ¼ cup chopped tomatoes, if desired.

Recipe source: A Lynsey Lou's Original

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