Go Back

Avocado Enchiladas

Print Recipe Pin Recipe

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

* I added some leftover chicken that we had in our fridge but you can make this recipe vegetarian by using vegetable broth instead of chicken and omitting the shredded chicken
* I use the ready to make tortillas from Costco (I cook them before using them) I despise soggy food.
Recipe source adapted from Cuisine At Home (one of my favorite magazine subscriptions)