Recipe: Enchiladas De Aguacate – Avocado Enchiladas
Ingredients
- 4 fresh wax chiles or 3 cans peeled roasted chiles
- 8 ounces sour cream
- 2 ripe avocados
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 2 cups grated jack cheese
- 1 small onion, minced
- 12 tortillas
- 1/2 cup corn oil
Instructions
- Preheat oven to 350°.
- Roast chiles, peel and shred.
- (If canned chiles are used, shred lengthwise.)
- Blend avocados well with sour cream, add lemon juice.
- Salt to taste and cover.
- Mince onion and grate cheese.
- Set aside.
- Dip tortillas, one at a time, in hot oil.
- Fill each tortilla with 2 tablespoons cheese, 1 tablespoon onion, and 1/2 of a shredded green chile.
- Roll and arrange in a 9” x 12” baking dish.
- Cover with sour cream and avocado mixture.
- Bake in preheated oven for 15 to 20 minutes.
- Yields 6 servings of Enchiladas de Aguacate.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican