Avocado sauce enchiladas you ask? Yes!! I know, right? I’ve never had these anywhere, I don’t even know if they exist in the culinary world. I do know however that one evening I had vision for what I was craving and it was exactly this. I didn’t know how it could be possible and still I just went for it. First of all, I absolutely hate wasting avocados so, since I had a couple ripe and smiling at me I knew I needed to use them. Now, what better way than by satisfying my own food desires and fulfilling the dreams of my taste buds.
These are vegetarian and absolutely delicious, I promise. Here’s what I used:
For the sauce:
- 2 ripe avocados
- 1/4 tsp of cumin
- a pinch of salt and paprika
- Water, just a bit to help the avocado break down
To build enchiladas:
- Queso fresco (I used adobera), enough for inside and to top the enchilada
- Green and Red onions, chopped
- Optional: Top with cilantro, sour cream and/or sliced avocado. You can also try filling them with shredded chicken.
First thing is preparing the tortilla. It’s important to warm it up enough to soften the tortilla so it doesn’t break when you roll it. Please do not warm up in the microwave. In fact, just get rid of the microwave all together and see how much better your food will taste. In a small pan, heat some olive oil. Once hot enough, lightly cook the tortillas until they are soft. Turn the tortilla once, they should become soft pretty quick.
Pour the sauce on a flat place. Dip the tortilla until both sides are covered by the green sauce. Add the cheese and roll into the enchilada shape (like a taquito). This is the kind of meal that is prepared and served immediately since you will only be relying on the heat from the tortilla to warm the sauce. Now, since this was my first attempt at this dreamed up creation I still have to try how it will all turn out if I try frying the sauce in the oil, just like you would a regular enchilada but I was afraid the color of the avocado would change with the heat so I kept it room temperature this time. You can also try using warm water when you are mixing the sauce so it’s not completely cold. Just a thought. Once your enchilada is nice and rolled up, sprinkle some more cheese on top, chopped onions for crunch and avocado slices or cilantro for more (green) color.
Let me know how you do. I’m excited to try these again with a chicken filling and try the sauce if fried. In the meantime, these are amazing as is!
I hope you enjoy these as much as I did!