Spicy Avocado Enchiladas

Name: Spicy Avocado Enchiladas
Cuisine: Mexican, Latin American, American
Ingredients: 1 tablespoon butter; 1 Serrano pepper, minced; 2 garlic cloves, minced; 1 T. flour; 1 cup chicken broth; 1 tsp cumin; 1/4 tsp salt; 1/4 tsp fresh ground pepper; 1/4 cup chopped cilantro; 1 cup medium salsa verde; 1/2 cup vegan sour cream (or fat free); 10 sliced large white mushrooms; 2 T. chopped cilantro; 2 T. salsa verde; 1 small yellow onion, chopped; 3 avocados, diced; 1 cup (4 oz) vegan cheddar cheese shreds; Low-Protein flour tortillas (or regular if you are allowed the PHE, as I am)

4 steps

Our new favorite recipe in our household is not one I can take any credit for, but I do want to share it with the world. It’s really for Spicy Avocado Chicken Enchiladas. My meat-free version, however, is a bit different. The sauce makes enough for one pan of enchiladas (between 6-10, depending on how much you pack in there). I usually make half for me, half for my husband. The link is for the chicken avocado version…which is what he gets. Mine is a lower-protein recipe with mushrooms as the filling.

Updated at: Thu, 17 Aug 2023 05:13:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories257.8 kcal (13%)

Total Fat19.9 g (28%)

Carbs20.3 g (8%)

Sugars5.5 g (6%)

Protein4.6 g (9%)

Sodium837.1 mg (42%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

For the sauce

1 tablespoonbutter

1 tflour

1 cupchicken broth

1 tspcumin

¼ tspsalt

¼ tspfresh ground pepper

¼ cupcilantro

chopped

1 cupmedium salsa verde

½ cupvegan sour cream

or fat free

For the filling

10sliced white mushrooms

2 Tcilantro

2 Tsalsa verde

1 cupvegan cheddar cheese shreds

flour tortillas

Low-Protein, or regular if you are allowed the PHE, as I am

Instructions

Step 1

Preheat oven to 375°F.

Step 2

Sauce: In a medium sauce pan, melt butter over medium-high heat. Saute Serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Step 3

Filling: In a small frying pan, sauté sliced mushrooms in the salsa verde and cilantro. I usually do this on medium heat, stirring until mushrooms have soaked up all of the salsa verde. Set aside for filling.

Step 4

Assemble: Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Warm up the tortillas by placing a them on a plate in between a 2 wet paper towels in the microwave for 30 seconds (or use a tortilla warmer). This makes them softer and easier to roll. Place a spoonful of the mushrooms and onion in the tortilla, adding some avocado chunks in. Add low protein cheese if using. If you do not have low-protein cheese (or do not like the cheese) you can use a small amount of sour cream instead. Roll the enchilada and place it seam side down in the pan. Repeat until filling is all used. Pour the remaining sauce over all the enchiladas. Sprinkle a healthy coating of the remaining cheese on top. Bake for 15-20 minutes and serve.

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