Avocado Enchiladas

avocado enchiladas

Enchiladas are a traditional Mexican dish that date back to the Mayan era. They can be made with a variety of proteins, and are typically smothered with a spicy tomato-based sauce. In an effort to tone down the heaviness of a typical enchilada dish, I implemented light spice in the cheese (by using light jack cheddar), rather than in the sauce. The use of avocados also soothes the typical kick and lends a unique and familiar flavor you wouldn’t usually associate with enchiladas. This recipe makes 4 enchiladas.

  • 2 whole avocadoes, chopped
  • 2 tbsp. cilantro, chopped
  • 2 tbsp. green onion, chopped
  • 1/2 tbsp. garlic, minced
  • 1 cup chicken broth
  • 1.5 cups black beans
  • 4 corn tortillas
  • 1 cup light jack cheddar, shredded
  • salt, pepper to taste
  • 2 large chicken breasts, cut into 1″ blocks and cooked through
  • 2 tbsp. enchilada sauce or salsa of your choosing (optional)
  • cilantro for garnish
  1. Preheat oven to 375F.
  2. In a food processor, combine 1 chopped avocado, garlic, cilantro, green onion, chicken broth, salt and pepper. Pulse until you’re left with a light, frothy sauce. Set aside 1/2 of this sauce for the topping.
  3. Place corn tortillas in an oven safe dish. Fill each tortilla with avocado sauce, remaining chopped avocados, black beans, and cooked chicken. Wrap each tortilla tightly and cover with your remaining avocado sauce. Top with enchilada sauce or salsa (optional), and jack cheddar.
  4. Cook for 15-18 minutes, until cheese begins to bubble.
  5. Let stand for 2 minutes. Plate alongside black beans, and garnish with shredded jack cheddar and a touch of cilantro.avocado enchiladas

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