California Avocado Enchiladas Frescas

Author: Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.

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2. Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results. If your dish needs to meet a desired cooking temperature, please watch for that as well.

3. Adding Seasonings to taste: Start by adding "to taste" seasoning in small amounts increasing slowly for best results until you reach the taste you desire. Scaling Exceptions: Scaling will not work for all recipes. Baked items requiring yeast, recipes containing a single large item such as a whole chicken or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe; this may have a more desired result.

Measurements and Conversion Table

TSP.	TBSP.	CUPS	FLUID OZ	MILLILITERS	OTHER
1/4 tsp.				1 ml
1/2 tsp.				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz	30 ml
			1 1/2 oz	44 ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz	118 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz	158 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz	177 ml
48 tsp.	16 Tbsp.	1 cup	8 oz	237 ml	1/2 pint
		1 1/2 cups	12 oz	355 ml
		2 cups	16 oz	473 ml	1 pint
		3 cups	24 oz	710 ml	1 1/2 pints
			25.6 oz	757 ml	1 fifth
		4 cups	32 oz	946 ml	1 quart or 1 liter
		8 cups	64 oz		2 quarts
		16 cups	128 oz		1 gallon

Recipe Categories: Entreé

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Current Rating: 4.5 out of 5 California Avocados

Prep Time: 1 hour, including chill time

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Recipe provided by the California Avocado Commission

Ingredients:

Enchilada Sauce

4 4 4dried ancho chiles, stemmed, seeded and lightly toasted
2 2 2cups CUP_USVolumehot water
¹/₄ .25 .25onion, roughly chopped
2 2 2cloves garlic, chopped
1 1 1tomato, cored and charred under the broiler on all sides
1 1 1tsp. TEASPOON_USVolumewhite vinegar
2 2 2tsp. TEASPOON_USVolumedried oregano
1 1 1tsp. TEASPOON_USVolumeground cumin
1 1 1Tbsp. TABLESPOON_USVolumesalt
¹/₂ .5 .5Tbsp. TABLESPOON_USVolumefreshly ground black pepper
2 2 2Tbsp. TABLESPOON_USVolumeextra virgin olive oil

California Avocado Enchiladas Frescas

1 1 1ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice
1 1 1large red onion, diced and sautéed in olive oil until caramelized (dark golden brown and very soft)
³/₄ .75 .75cup CUP_USVolumegrated Mexican manchego cheese
³/₄ .75 .75cup CUP_USVolumegrated panela cheese
¹/₃ .33 .33cup CUP_USVolumegrated Cotija cheese
Salt, to taste
Freshly ground black pepper, to taste
Canola oil, for frying
8 8 8corn tortillas
California Avocado Tomatillo Salsa (see make-ahead recipe)
Crema (optional)

Instructions:

Enchilada Sauce

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.
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

In a bowl, mix together avocado, onion and cheeses. Add salt and pepper, to taste.
Preheat oven to 350 degrees F.
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.
One at a time, dip each limp tortilla in Enchilada Sauce and lay on a plastic wrap-covered counter.
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.
Place pan in oven to heat through, about 10 to 15 minutes.
Serve immediately, topped with California Avocado Tomatillo Salsa. Drizzle with crema, if desired.

Nutrition Facts:
Nutrition Information Per Serving: Calories 600; Total Fat 41 g (Sat 8 g, Trans 0 g, Poly 5.6 g, Mono 22.6 g); Cholesterol 15 mg; Sodium 1170 mg; Potassium 1163.6 mg; Total Carbohydrates 51 g; Dietary Fiber 15 g; Total Sugars 6 g; Protein 14 g; Vitamin A 3920.2 IU; Vitamin C 26.9 mg; Calcium 212.5 mg; Iron 3.9 mg; Vitamin D 0 IU; Folate 105.7 mcg; Omega 3 Fatty Acid 0.6 g

% Daily Value*: Vitamin A 80%; Vitamin C 45%; Calcium 20%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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.

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California Avocado Enchiladas Frescas