Heavenly Creamy Avocado Enchiladas Perfect for Any Occasion
Eager to tantalize your taste buds with a lush, creamy filling wrapped in soft tortillas, these heavenly cheesy avocado enchiladas are sure to become a family favorite. Combining the smooth, buttery texture of avocados with the festive flair of enchiladas, this dish promises a delightful eating experience that’s both comforting and nourishing.
Ingredients:
– 2 ripe avocados
– 1 small onion, finely chopped
– 1 cup of shredded cheese (cheddar or Monterey Jack)
– 1 cup of fresh spinach, chopped
– 1 clove garlic, minced
– 1 lime, juiced
– 8 small flour or corn tortillas
– 1 cup of enchilada sauce
– Salt and pepper to taste
– Sour cream and chopped cilantro for garnish
Instructions:
1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Avocado Filling:
– Slice the avocados in half, remove the pit, and scoop out the flesh into a bowl.
– Mash the avocado with lime juice, salt, and pepper to taste.
– In a separate pan, sauté the chopped onion and minced garlic until they are soft and fragrant. Add the chopped spinach and cook until wilted.
– Mix the sautéed onion, garlic, and spinach with the mashed avocado and half of the shredded cheese.
3. Assemble the Enchiladas:
– Lay out a tortilla and spoon a generous amount of the avocado mixture down the center.
– Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with remaining tortillas and filling.
4. Add Enchilada Sauce:
– Pour the enchilada sauce evenly over the rolled tortillas.
– Sprinkle the remaining cheese over the top.
5. Bake:
– Cover the baking dish with foil and bake in the preheated oven for about 20 minutes.
– Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
– Once baked, remove the enchiladas from the oven and let them cool slightly.
– Garnish with a dollop of sour cream and chopped cilantro.
Serve these cheesy avocado enchiladas hot and enjoy a dish that’s creamy, flavorful, and absolutely satisfying!
The source of the article is from the blog scimag.news