Avocado Steak Enchiladas

With these delicious avocado steak enchiladas how could I have ever hated enchiladas?! I got a huge box of California Avocados arrived on our doorstep a little while back and I had pretty much no choice but to shout with excitement and dance on the rooftops. Ok, that’s not really how it went down, but I did open up the box and immediately start on these enchiladas. We’ve kind of become huge enchilada fans and we’ve always been obsessed with avocados so naturally I needed to marry the two. (Goin’ to the chapel and they’re gonna get married…) This was the perfect way to add a little dairy into our dinner too because we’d been missing it all week. I’ve partnered with the Utah Dairy Council because I’m all about dairy in our diets. You can search for the dairy council to read more posts like this one.

I swear you’d think we’d experimented enough with enchiladas considering these Honey Lime Chicken Enchiladas, Red Chicken Enchiladas, Avocado Enchiladas,(wow, this is plain getting embarrassing) and Carne Asada Enchiladas  but when I realized that these Honey Avocado Wraps were the best thing in all the world, I clearly had to find a new way to showcase an avocado sauce. And baby, this is it!

What’s funny about enchiladas is that they are probably one of the easiest recipes to make, but people tend to get frightened by sauces. Rest assured, this sauce was just thrown together in our Blendtec, and if you don’t have one then you should get one. Or I guess you could just use another blender. In fact, I think I’d like to look into other blender options in case you’re like us and don’t love spending GOBS of money on an appliance.

Anyway let’s get on with the recipe. First things first, choose good quality tortillas. That’s one of the reasons I didn’t like enchiladas growing up. Those thick, cardboard tortillas are just nasty. We prefer to use a good corn tortilla or fresh flour that we cook ourselves (Tortilla Land is literally the best in all the land. We buy them at good ol’ Costco)

The inside is easy as well. Perfectly cooked flank steak, and peppers, (plus I always add a little cheese on the inside) roll it up and booyah! Perfection. Well, close… smother those rolled up darlings with the smoky avocado crema, sprinkle with cheesy deliciousness and now, perfection. 🙂

Avocado Steak Enchiladas

Yield: 15-18 enchiladas

Avocado Steak Enchiladas

Total Time: 45 mins

Prep Time: 15 mins

Cook Time: 30 mins

Print Recipe

Ingredients:

• Tortillas (we prefer uncooked Tortilla Land Tortillas)
• 1 Red ,green, and orange bell pepper, sliced and sauteed
• 4 Cups Colby Jack Cheese, grated (or to taste)
• Carne Asada, sliced

Avocado Enchilada Sauce

• 1 Avocado
• 3/4 Cup Mild Verde Enchilada Sauce
• 1 Cup Heavy Cream
• 1/2 Teaspoon Chili Powder
• 1 Teaspoon Cumin
• 1 Pinch All Spice
• 2 Cloves of Garlic
• 3 Tablespoons Orange Juice
• Salt and Pepper to taste

Directions:

1. Heat a large skillet over medium heat and cook each side of the tortilla.
2. Heat the oven to 350 degrees
3. Meanwhile, add all of the sauce ingredients into a blender or food processor and blend until smooth.
4. Spread a little sauce, about 1/2 Cup of the sauce over the bottom of a 9×13″ pan.
5. Lay each tortilla out and fill with a couple of slices of meat, peppers, and a sprinkle of cheese.
6. Roll closed and set, seam side down, in the baking dish.
7. Repeat until all of the meat and peppers are gone.
8. Spread the sauce evenly over the top of the enchiladas and top with remaining cheese.
9. Bake at 350 for 25-30 minutes.

Nutrition Information

Yield: 15-18 enchiladas, Serving Size: 1

• Amount Per Serving:
• Calories: 345 Calories
• Total Fat: 23.4g
• Cholesterol: 76mg
• Carbohydrates: 15.5g
• Fiber: 2.9g
• Sugar: 2.1g
• Protein: 18.9g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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