Avocado Enchiladas

Fun food for everyone

These enchiladas are perfect for Meatless Monday or if you find yourself with a bounty of ripe avocados. This is one of my mama’s signature dishes and she refers to them as “Taquitos de Crema”. But then again, she calls almost anything with a corn tortilla a “taquito”, which can be confusing. Do all Mexican moms do that? No matter what you call them, they are so comforting and best eaten the day they are made—not that I expect you to have any leftovers!

Avocado_Enchiladas-

Ingredients

2 cupsCrumbled Queso Fresco
2 cupsShredded Monterey Jack Cheese
4 mediumAvocados
16 ozSour Cream or Crema
½ tspSea Salt
Vegetable Oil
30Corn Tortillas
2 cupsThinly Shredded Cabbage or Iceberg Lettuce
1/3 cupSalsa Verde

Instruction

  1. Preheat oven to 350°F. Combine cheeses in a bowl and set aside. Slice avocados in half lengthwise. Remove pit and slice avocados into thin slices, remove peel.
  2. Season sour cream with salt and stir. Place in a shallow bowl or pie plate. Set aside.
  3. Place vegetable oil in a frying pan (about ½” depth) over medium high heat. Using tongs, dip tortilla into hot oil and blanch until light golden, about 5 seconds per side. Do not allow the tortillas to get crispy, they should still be pliable. Place on paper towel lined plate.
  4. Dip each tortilla in the sour cream, lightly coating both sides. Transfer to a 9” x 13” casserole dish (you will need 2 casserole dishes) Fill the center of each tortilla with 2-3 slices of avocado, then top with 1 Tablespoon Cheese blend. Roll the tortilla. Repeat with remaining tortillas.
  5. Top the enchiladas with remaining sour cream and cheese. Cover with foil and bake for 30 minutes. Serve with cabbage or lettuce and salsa verde.

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