I was trying to think up something to make for St. Patrick’s day that would be green, but not weird (because you know some of those dyed green dishes just look gross), and I didn’t want to do corned beef and cabbage, so I needed to find something different. I had a few avocados left from a salad I had made, and they just so happen to be green. I decided to make Avocado Enchiladas, and I was incredibly hesitant. I needed these to be well balanced and flavorful. I decided to go the cool and spicy route and we LOVED them.
I love that these enchiladas work well as a vegetarian dish, but you could, of course, go crazy and throw chicken or steak in. You better believe that I’ll be trying it and I’ll make sure to post my results.
I’m not a big fan of spicy. In fact, I’m a whimp when it comes to spicy through and through, but the pepper jack cheese from Tillamook is lovely. It’s creamy and melts beautifully, but the best part is the flavor. It has a little kick to it, but because the flavor is so delicious you can’t help but love it.
Is Avocado a Vegetable?
Avocado is actually a fruit, or large berry containing one seed.
Avocados offer nearly 20 vitamins and minerals in every serving.
Avocados are high in potassium and a good source of Vitamin C.
Can Enchiladas Be Made Ahead?
You can assemble enchiladas up to two days ahead.
Cover, refrigerate, and bake them before serving.
How Long Will Cooked Enchiladas Keep?
Enchiladas will last for 3-5 days in the refrigerator.
To keep longer, freeze enchiladas for up to 6 months.
- 3 Large Ripe but firm California Avocados
- 1 Scant Tablespoon Cumin
- 2 Large Cloves of Garlic minced
- 1/4 Cup Lime Juice
- 1/3 Cup Honey
- 1 Heaping Tablespoon Cilantro chopped
- 1 1/2 Cup Green Enchilada Sauce
- 1 1/4 Cup Heavy Cream
- Tillamook Pepperjack Cheese grated
- Corn Tortillas or flour is fine
- Using a knife, slice all the way around the avocado from top to bottom.
- Separate the two halves and remove the pit (I do this by holding the avocado in one hand, and carefully hitting the pit with my knife blade. The blade sticks and I give a little twist to remove the pit).
- Using a paring knife, slice the meat of the avocado from top to bottom and side to side to create chunks of avocado.
- Use a spoon to remove all of the avocado.
- In a bowl, whisk together the cilantro, garlic, cumin, honey, and lime juice.
- Add the avocado and toss gently.
- Place the tortillas (it will depend on how full you make each tortilla how many you can get out of this recipe. I don't like mine bulging, so I skimp a bit) in a piece of saran wrap and fold it over the top of the tortillas, keeping the end open slightly.
- Warm in the microwave for 30 seconds at a time or until soft and pliable.
- Meanwhile, whisk together the green enchilada sauce and heavy cream.
- Spread a little on the bottom of a 9x13" baking dish.
- Scoop a little of the avocado mixture into a tortilla, top with a small sprinkling of cheese, and roll shut.
- Place in the baking dish, seam side down and repeat with remaining tortillas.
- Spoon a little enchilada sauce over all of the enchiladas and top with grated cheese.
- Bake at 350 for 20-30 min or until bubbly and beginning to brown slightly.