Creamy Avocado Enchiladas
These Enchiladas are unique with a sauce that isn’t red or green, but creamy and full of good fats. As soon as I saw avocados in this recipe title I knew I had to make them.
I personally love the taste of avocados and add them to my smoothies, eggs, sandwiches just to name a few. Here is another one of my favorite avocado recipes (not really healthy but delicious) They are full of Vitamins C, E, K, and B6 along with a great source of omega-3.They have so many health benefits including-
- *lowering bad cholesterol
- *healthy vision
- *Osteoporosis prevention
- *Healthy babies (great source of folate)
- *Decreases chances of depression (lots of studies with benefits of omega-3, and folate)
- *Digestion and gut health (high fiber content protects gut health and inflammation along with better immune system)
- *Helps promote healthy blood sugars (high fiber, and good fats)
My husband who is not completely an avocado fan declared this enchiladas his absolute favorite ( I was just hoping he wouldn’t mind them but was very surprised when he couldn’t stop saying how good they were). They tended to be more on the mild side so if you do like your Mexican food spicy you may want to add another jalapeno or leave some seeds in. I hope you will add this recipe to your meal planning very soon and I’m sure it will become a regular favorite like it has at our house.
Avocado Enchiladas
Ingredients
Sauce
- 1 3/4 cup chicken broth
- 2 avocados
- 1 cup sour cream
- 1 jalapeno sliced
- 1/2 cup fresh lime juice
- 1/4 cup cilantro
- 2 tsp cumin
Filling
- 1/2 cup onion diced
- 1/2 cup red bell pepper chopped
- 2 Tbsp minced jalapeno
- 1 Tbsp garlic cloves, minced
- 2 Tbsp avocado oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 2 cups corn kernels thawed if frozen
- 1 can black beans 15oz
- 3 cups pepper jack cheese shredded
- 3 Tbsp chopped cilantro
- 2 avocados diced
- 10 flour tortillas
- Toppings such as lettuce, tomatoes, sour cream
Instructions
- Preheat oven to 375 degrees. Coat a 9x13 baking dish with nonstick spray.
For the sauce
- Puree broth, avocados, sour cream, jalapenos, lime juice, cilantro, and cumin in a blender until smooth. Season with salt and pepper to taste.
For the filling
- Saute onion, bell pepper, jalapeno, and garlic in oil over medium-high heat until softened. Around 4-5 minutes. Add cumin, coriander, and pepper flakes and saute for another minute. Stir in corn and beans. Take off heat and add 2 cups cheese, cilantro and 2 diced avocados. Season with salt and pepper to taste.
Assemble
- Add 1 1/2 cup sauce to bottom of dish. Fill tortillas with filling and roll placing seam side down, into dish with sauce. Continue with all tortillas. top with remaining sauce and 1 cup cheese. Bake enchiladas on middle rack until heated through, about 20 minutes. Top enchiladas with lettuce, tomatoes, avocados, and sour cream
Notes
