Avocado and Mushroom Enchiladas

I loooove avocados.  I could sit and eat avocados all day but that wouldn’t be good.  Well it would, but it wouldn’t, know what I mean??  I was so excited when I saw a recipe for avocado enchiladas on a blog recently and it didn’t take me long at all to add them to my menu for the week.

These were very simple to make.  The recipe called for corn tortillas but I don’t care much for those, so I used flour.  Also, instead of just putting salsa verde on top, I used the salsa verde sour cream sauce from my other favorite enchilada recipe.  They were incredible!  I was also really surprised at how filling they were, despite having no meat.  It would be a great meal during Lent.  Just a thought.  We served ours with Mexican Rice.

Avocado and Mushroom Enchiladas
Recipe adapted from:  Meals in a Madhouse

Ingredients
2 avocados
1 onion, chopped
1 pkg mushrooms, sliced
extra sharp cheddar cheese, shredded
10 flour tortillas
2 tbsp all-purpose flour
2 tbsp butter or oil
14 oz. salsa verde
8 oz. sour cream
1 cup chicken broth (or vegetable broth if going vegetarian)
1.5 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
shredded pepper-jack cheese

Method:

Preheat oven to 400.

In a small skillet, melt 1 tbsp butter and cook chopped onions and sliced mushrooms until soft, lightly salting as it cooks.  Set aside.

In a small saucepan, heat the remaining 2 tbsp butter/oil and add the flour, stirring constantly for two minutes.  Add the chicken broth and stir well so the flour mixes in well.  Add the salsa verde, sour cream and seasonings and cook for 5 minutes, then set aside.

Spray a 9×13 casserole with nonstick spray.  Fill each tortilla with some of the diced avocado, onion/mushroom mixture and shredded cheddar cheese.  Roll and place in the casserole, seam side down.  Repeat with remaining tortillas and filling.  Once all are filled and in the dish, spoon the salsa verde sour cream sauce over it so it’s evenly covered.   You don’t have to use all the sauce.  Top with shredded pepper-jack cheese and bake 15-20 minutes or until cheese is bubbly.

Avocado and Mushroom Enchiladas

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