Best 8 Avocado Enchiladas Recipes

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**Indulge in the Delightful Fusion of Avocado Enchiladas: A Culinary Symphony of Flavors**

Embark on a tantalizing culinary journey with our exquisite Avocado Enchiladas, a harmonious blend of Mexican and Californian flavors. These delectable enchiladas showcase creamy avocado, succulent chicken, and a symphony of zesty spices, all enveloped in a warm embrace of soft tortillas. Drizzled in a luscious sauce and sprinkled with fresh cilantro, each bite promises a fiesta of flavors that will delight your taste buds. Accompanying this main dish are equally enticing recipes that elevate your dining experience. Prepare a refreshing Avocado Tomatillo Salsa with its vibrant green hue, zesty tang, and a hint of sweetness. Complement your enchiladas with creamy Avocado Cilantro Sauce, a cool and luscious dip that adds a burst of freshness. Round off your meal with a simple yet satisfying Mexican Rice, fluffy and aromatic, contributing a wholesome foundation to your culinary masterpiece. These recipes are meticulously designed to work in harmony, creating a symphony of flavors that will leave you craving more. So, prepare to embark on a culinary adventure with our Avocado Enchiladas and its accompanying recipes, promising an unforgettable dining experience that will transport your taste buds to a world of pure delight.

Check out the recipes below so you can choose the best recipe for yourself!

ENCHILADAS WITH AVOCADO CREAM SAUCE



Enchiladas With Avocado Cream Sauce image

From It's What's for Dinner. So delicious. This sauce is addicting. For a vegetarian version, substitute black beans for the chicken and vegetable for the chicken broth.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 45m

Yield 10 enchiladas

Number Of Ingredients 18

2 tablespoons olive oil
1 medium onion, peeled and thinly sliced
2 anaheim chilies, stemmed and thinly sliced
1 jalapeno pepper, finely diced
8 -10 flour tortillas
4 cups shredded cooked chicken (rotisserie works best)
2 -3 cups monterey jack cheese
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
3/4 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 avocados, peeled and pitted
1/2 cup chopped fresh cilantro
juice of one lime

Steps:

  • First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids - the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.
  • In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
  • To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken (or black beans if making vegetarian) and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce. Add a sprinkling of extra cheese. Cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. Remove the foil and broil for a few minutes until cheese is browned and bubbly.
  • Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.

AVOCADO ENCHILADAS



Avocado Enchiladas image

Vegetarian Avocado enchiladas with black beans and Cheddar cheese.

Provided by Chef Oma

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 13

1 (15 ounce) can black beans, rinsed and drained
2 ½ cups grated sharp Cheddar cheese, divided
2 large avocados, diced
1 small red bell pepper, diced
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
2 (12 fluid ounce) cans red enchilada sauce
10 corn tortillas
1 cup sour cream
¼ cup pico de gallo, or to taste
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine black beans, 3/4 cup Cheddar cheese, avocados, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss everything together.
  • Pour half of the enchilada sauce into the bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas evenly. Roll up and place seam side-down into the baking dish. Top with remaining enchilada sauce and sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and fresh cilantro.

Nutrition Facts : Calories 689.8 calories, Carbohydrate 50.6 g, Cholesterol 77.2 mg, Fat 44.7 g, Fiber 15.4 g, Protein 26 g, SaturatedFat 19.7 g, Sodium 1177.3 mg, Sugar 3 g

AVOCADO ENCHILADAS



Avocado Enchiladas image

I got this recipe from Fitnessmagazine, this recipe was written by Deena Kastor. I did not make it the way she wrote the recipie, we happen to like full fat cheese, and fresh herbs. We also went for light citrus flavored beer, and olive oil rather than the canola oil, as the olive oil provides a better taste.

Provided by Maggies Cooking

Categories     Mexican

Time 1h

Yield 20 Enchildas, 10 serving(s)

Number Of Ingredients 18

1 teaspoon olive oil
1/2 yellow onion, finely diced
2 garlic cloves
1 teaspoon sugar
4 tablespoons ground cumin
3 tablespoons fresh oregano, finely chopped
12 ounces beer
1 (28 ounce) can crushed tomatoes
1 cup chicken broth
1 tablespoon balsamic vinegar
8 ripe avocados, peeled and seeded
1 cup cilantro leaf, roughly chopped
3/4 teaspoon salt
1/2 red onion
1 jalapeno pepper, seeded and diced
1 lime, juice of
20 corn tortillas
2 cups grated monterey jack cheese

Steps:

  • To make the sauce, heat oil is a sauce pan. Add onion; sauté 5 min, add garlic, sugar, cumin, fresh oregano and sauté 5 more minute Add beer, tomatoes, and broth, reduce heat and simmer for 20 minute Add vinegar.
  • Heat oven to 400°F
  • For the filling, chop avocados in to 1" cubs (no need to be exact), toss with the cilantro, salt, onion, jalapeno pepper and lime juice. Spread 1/2 cup of sauce on the bottom of a casserole dish. Dip tortillas in remaining sauce, spoon 3 tbls of filling into each; roll up and arrange in dish. Pour sauce over rolled up tortillas, sprinkle with cheese and bake covered for 25min. Uncover and bake an additional 5 min, let rest, then serve. For people who are not into spicy food, serve with a dollop of sour cream, or add chicken to make it a more well- rounded meal.
  • Cooking time may vary depending on use of a convection oven or a standard oven.

SPICY AVOCADO CHICKEN ENCHILADAS



Spicy Avocado Chicken Enchiladas image

Substitute 1 jar of 501 medium green salsa and 1/2 c chicken broth (homemade preferred) if not wanting to make sauce from scratch. Also, before serving , top with chopped vegetables (lettuce, tomatoes, onions)& the chopped or sliced avocado. Side dish of Mexican rice, beans or corn go with it nicely as well. The heat from the...

Provided by Julie Prior

Categories     Tacos & Burritos

Time 50m

Number Of Ingredients 16

1 Tbsp butter
1 serrano pepper, minced
2 clove garlic, minced
1 Tbsp flour
1 c chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 c cilantro, fresh, chopped
1 c salsa verde, medium
1/2 c sour cream, fat-free
3 c chicken, cooked, chopped (about 4 breasts)
8 oz monterey jack cheese, shredded & divided
1 small yellow onion, chopped
3 medium avocados, peeled & chopped
8-10 tortillas, flour

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. In a medium sauce pan, melt butter over med-high heat. Saute Serrano pepper and garlic for 1 min. Stir in flour, constantly stirring, and cook for 2 mins. Whisk in chicken broth, cumin, salt and pepper, bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
  • 3. Spray/grease a 9x13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, jack cheese, onion and avocado to the center of each tortilla and roll up placing seam-side down in dish. Pour remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Put any other toppings that you prefer and serve immediately.

AVOCADO ENCHILADAS



Avocado Enchiladas image

These meatless enchiladas blend cheese, a tomato and white-wine-based chile sauce, and chopped avocado on deep-fried tortillas.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 17

2 dried ancho chiles
4 cups plus 1 tablespoon vegetable oil
1/2 medium onion, cut into 1/4-inch dice
2 cloves garlic, minced
2 tablespoons dark-brown sugar
5 tablespoons ground cumin
2 tablespoons dried oregano
2 cups dry white wine
1 can crushed plum tomatoes (28 ounces)
2 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 Hass avocados
1 cup loosely packed fresh cilantro leaves, roughly chopped
1/4 cup fresh lime juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
25 corn tortillas
1 1/2 pounds Monterey jack cheese, grated

Steps:

  • Place chiles in saucepan; add water to cover. Bring to a boil. Reduce heat; simmer 5 to 10 minutes. Cool slightly, remove stems, and puree chiles and liquid in food processor.
  • Heat 1 tablespoon oil in a deep skillet over medium heat. Add onions, garlic, brown sugar, cumin, and oregano; saute until onion is soft, 4 to 5 minutes. Add wine, chile puree, tomatoes, and stock; simmer about 20 minutes, until thickened to stew consistency.
  • Peel, pit, and roughly chop avocados. Toss with cilantro, lime juice, salt, and pepper.
  • Heat oven to 400 degrees. Heat remaining 4 cups oil in a wide, heavy saucepan over medium heat until very hot but not smoking, 7 to 10 minutes. Using tongs, fry 6 tortillas, one at a time, for 2 to 3 seconds. Drain on paper towel-lined sheet.
  • Dip fried tortillas in chile sauce to lightly coat both sides. Spoon 2 tablespoons avocado filling on each tortilla; roll up. Spread 1/2 cup chile sauce into large, deep casserole. Arrange rolled tortillas seam-side down in casserole so they fit snugly; repeat entire process, covering bottom of casserole; pour 1 cup sauce over tortillas; sprinkle with half the cheese. Make a second layer using remaining ingredients. Top with remaining sauce and cheese.
  • Bake enchiladas until heated through, 25 to 30 minutes. Serve immediately.

VEGAN PASILLA ENCHILADAS WITH AVOCADO AND TVP



Vegan Pasilla Enchiladas with Avocado and TVP image

Vegans aren't limited to black bean or sweet potato filling in their enchiladas. Try experimenting with TVP, a really versatile ingredient. Simply dehydrated soy vegetable protein, TVP is full of plant protein and completely meat free! Using pasilla chile sauce to rehydrate the TVP rather than the standard warm water or broth kicks these enchiladas up a few notches!

Provided by Kristen Flowers

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     TVP

Time 50m

Yield 12

Number Of Ingredients 14

cooking spray
1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®), divided
1 ¼ cups water
2 tablespoons liquid aminos
1 ½ tablespoons garlic powder
1 ½ tablespoons onion powder
1 tablespoon browning and seasoning sauce
2 cups texturized vegetable protein (TVP)
½ cup unsweetened coconut creamer
1 tablespoon nutritional yeast
1 avocado
1 cup shredded mozzarella-style vegan cheese
2 tablespoons nutritional yeast
1 (12 ounce) package blue corn tortillas, warmed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.
  • Stir 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce together in a microwave-safe bowl. Heat in the microwave until warmed through, about 1 minute. Pour in TVP. Stir gently and let sit until TVP has softened and absorbed all the liquid.
  • Pour coconut creamer in the bottle with the remaining pasilla sauce; add nutritional yeast. Cover with the lid and shake well to make the crema. Pour a few tablespoons of the crema over the bottom of the prepared baking dish; swirl the dish to coat the bottom.
  • Cut avocado into at least 12 slices. Stir vegan cheese and 2 tablespoons nutritional yeast in with the TVP. Spoon TVP mixture onto a warm tortilla; add 1 slice of avocado. Roll up the tortilla and arrange in the baking dish. Repeat with remaining filling and tortillas. Pour remaining crema on top. Cover loosely with aluminum foil.
  • Bake in the preheated oven until enchiladas are heated through, about 30 minutes.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 4.6 g, Protein 20.4 g, SaturatedFat 2 g, Sodium 456.7 mg, Sugar 0.9 g

AVOCADO CASHEW ENCHILADAS



Avocado Cashew Enchiladas image

From the Enchanted Broccoli Forest cookbook by Mollie Katzen. Rich and delicious. These are incredible! High in good fats and protein.

Provided by KelBel

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 Hass avocadoes
1 lime, juice of
4 green onions, minced
1/4 cup parsley, chopped finely
1/4 cup cilantro, chopped finely
1 small jalapeno, chopped finely
1 cup cashews, toasted and chopped finely
1/2 cup sour cream or 1/2 cup yogurt
1 garlic clove, minced
8 corn tortillas
1 (15 ounce) jar enchilada sauce
1 cup monterey jack cheese, grated

Steps:

  • Mash avocados and add lime juice.
  • Add green onions through garlic, mix well.
  • Fill a 7 x 11 inch baking dish with half of enchilada sauce.
  • Heat tortilla in microwave, in a lightly oiled skillet, or over a gas burner for 15 seconds, or until flexible.
  • Place 1/2 cup filling in tortilla and roll up. Place seam side down in dish.
  • Repeat with remaining tortillas.
  • Pour rest of sauce over tortillas and top with cheese.
  • Bake covered at 350 for 30 minutes.

Nutrition Facts : Calories 658.9, Fat 46.8, SaturatedFat 14.3, Cholesterol 37.8, Sodium 1124.7, Carbohydrate 49.1, Fiber 11.4, Sugar 4.4, Protein 18.4

AVOCADO CHICKEN ENCHILADAS RECIPE - (4.4/5)



Avocado Chicken Enchiladas Recipe - (4.4/5) image

Provided by pcander

Number Of Ingredients 16

ENCHILADA SAUCE:
1 tablespoon butter
3 garlic cloves, minced
1 tablespoon flour
1 cup chicken stock or vegetable stock
2 teaspoons cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup fresh cilantro, chopped
1 cup mild or medium salsa verde
1/2 cup fat free sour cream
ENCHILADAS:
4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

Steps:

  • Preheat oven to 375°F. In medium sauce pan, saute garlic in butter for about 1 minute on medium or high heat. Stir in flour let it cook for about 2 more minutes. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth, or at least as smooth as you can get. Prepare a 9×13-inch baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan and spread out until bottom of the baking dish is evenly coated. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

Tips:

  • For the best results, use ripe avocados. Ripe avocados are soft to the touch and have a dark green color.
  • If you don't have a blender, you can mash the avocados with a fork.
  • Be careful not to overcook the enchiladas. Overcooked enchiladas will be dry and tough.
  • Serve the enchiladas with your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

Avocado enchiladas are a delicious and easy-to-make Mexican dish. They are perfect for a quick weeknight meal or a special occasion. With their creamy avocado filling and crispy tortillas, these enchiladas are sure to be a hit with everyone at your table. So next time you're looking for a new and exciting recipe, give avocado enchiladas a try!

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