California Avocado Recipe Cards

Print and cut along the dotted lines to add these 4 x 6 recipe cards to your collection.

CALIFORNIA AVOCADO ENCHILADAS FRESCAS

Recipe Provided By Chefs Mary Sue Milliken and Susan Feniger

1
Preparation: 1 hrs 0 min
Cook Time: 30 min
Total Time: 1 hrs 30 min
Serves: 4

Ingredients

  • 0.000

    California Avocado Tomatillo Salsa

  • 1.0001 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice
  • 4.0004 tomatillos, husked, washed and very finely diced
  • 2.0002 scallions, white and some green parts, thinly sliced on a diagonal
  • 0.500½ bunch cilantro, chopped
  • 1.0001 Tbsp. minced jalapeno pepper, seeds optional
  • 0.500½ tsp. salt
  • 0.500½ tsp. freshly ground black pepper
  • 0.250¼ cup freshly squeezed lime juice
  • 2.0002 Tbsp. extra virgin olive oil
  • 0.000

    Enchilada Sauce

  • 4.0004 dried ancho chiles, stemmed, seeded and lightly toasted
  • 2.0002 cup hot water
  • 0.250¼ onion, roughly chopped
  • 2.0002 cloves garlic, chopped
  • 1.0001 tomato, cored and charred under the broiler on all sides
  • 1.0001 tsp. white vinegar
  • 2.0002 tsp. dried oregano
  • 1.0001 tsp. ground cumin
  • 1.0001 Tbsp. salt
  • 0.500½ Tbsp. freshly ground black pepper
  • 2.0002 Tbsp. extra virgin olive oil
  • 0.000

    California Avocado Enchiladas Frescas

  • 1.0001 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice
  • 1.0001 large red onion, diced and sautéed in olive oil until caramelized (dark golden brown and very soft)
  • 0.750¾ cup grated Mexican manchego cheese
  • 0.750¾ cup grated panela cheese
  • 0.330¼ cup grated Cotija cheese
  • 0.000 Salt, to taste
  • 0.000 Freshly ground black pepper, to taste
  • 0.000 Canola oil, for frying
  • 8.0008 corn tortillas
  • 0.000 California Avocado Tomatillo Salsa (see make-ahead recipe)
  • 0.000 Crema (optional)

Instructions

California Avocado Tomatillo Salsa

  1. Combine all ingredients in a bowl.
  2. Cover and chill at least 30 minutes.

Enchilada Sauce

  1. Cover chiles with hot water and let soak for 15 minutes. Place chiles in blender with the soaking liquid, onion, garlic, tomato, vinegar, oregano, cumin, salt and pepper. Puree until smooth.
  2. Heat oil in a heavy-bottomed pot and add sauce. Cook over medium heat, stirring constantly, for 5 to 10 minutes, or until the sauce thickens a little.

California Avocado Enchiladas Frescas

  1. In a bowl, mix together avocado, onion and cheeses. Add salt and pepper, to taste.
  2. Preheat oven to 350 degrees F.
  3. Fill a shallow skillet with 1/4-inch of oil and heat over medium heat. Once oil is hot enough, fry tortillas, one at a time, about 20 to 30 seconds per side or until wilted but not crisp. Drain well on paper towels.
  4. One at a time, dip each limp tortilla in Enchilada Sauce and lay on a plastic wrap-covered counter.
  5. Spoon avocado, onion and cheese mixture evenly onto tortillas and roll up into enchiladas. As each enchilada is assembled, place into a warmed, rectangular glass or ceramic pan, seam side down and side by side. Top each enchilada with a few spoonfuls of extra Enchilada Sauce.
  6. Place pan in oven to heat through, about 10 to 15 minutes.
  7. Serve immediately, topped with California Avocado Tomatillo Salsa. Drizzle with crema, if desired.

Tip: Lightly toast ancho chiles to soften and develop flavor, but do not blacken. Place chiles over a low gas flame or on the grill and heat a few seconds on each side.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

© 2012 California Avocado Commission