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!
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