California Avocado Enchiladas Frescas

chicken and avocado enchiladas on plate
Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.  These enchiladas are stuffed with fresh California Avocados, panela, mancheo and cotija cheeses, tomatillo salsa and topped with an ancho chile enchilada sauce.
Prep Time: 1 hr
  • PrepN/A |
  • Total30 min |
  • Serves 8, 1 enchilada each

Ingredients

    • 4 dried ancho chiles, stemmed, seeded and lightly toasted
    • 2 cups hot water
    • 1/4 1/4 1/4 onion roughly chopped
    • 2 cloves garlic, chopped
    • 1 tomato cored and charred under the broiler on all sides
    • 1 tsp white vinegar
    • 2 tsp dried oregano
    • 1 tsp ground cumin
    • 1 tbsp salt
    • 1/2 tablespoon freshly ground black pepper
    • 2 tablespoon extra virgin olive oil
  • California Avocado Enchiladas Frescas:
    • 1 ripe fresh california avocado, halved, seeded, peeled and cut into 1/4-inch dice
    • 1 large red onion, diced and sautéed in olive oil until caramelized (dark golden brown and very soft)
    • 3/4 cup mexican manchego cheese
    • 3/4 cup panela cheese
    • 1/3 cup cotija cheese
    • salt, to taste
    • canola oil, for frying
    • 8 corn tortillas
    • 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

Additional Notes

freshly ground black pepper, to taste
california avocado tomatillo salsa (see make-ahead recipe)
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