California Avocado Enchiladas Frescas

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Nutritional Highlights (per serving)

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41 g
Total Fat
51 g
Total Carbs
14 g
15 mg


Serves: 4
    California Avocado Tomatillo Salsa
  ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice
  tomatillos, husked, washed and very finely diced
  scallions, white and some green parts, thinly sliced on a diagonal
1/2  bunch  cilantro, chopped
Tbsp.  minced jalapeno pepper, seeds optional
1/2  tsp.  salt
1/2  tsp.  freshly ground black pepper
1/4  cup  freshly squeezed lime juice
Tbsp.  Extra virgin olive oil
    Enchilada Sauce
  dried ancho chiles, stemmed, seeded and lightly toasted
cups  hot water
1/4    onion, roughly chopped
  cloves garlic, chopped
  tomato, cored and charred under the broiler on all sides
tsp.  white vinegar
tsp.  dried oregano
tsp.  ground cumin
Tbsp.  salt
1/2  Tbsp.  freshly ground black pepper
Tbsp.  Extra virgin olive oil
    California Avocado Enchiladas Frescas
  ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice
  large red onion, diced and sautéed in olive oil until caramelized (dark golden brown and very soft)
3/4  cup  grated Mexican manchego cheese
3/4  cup  grated panela cheese
1/3  cup  grated Cotija cheese
  As needed  Salt, to taste
  As needed  Freshly ground black pepper, to taste
  As needed  Canola oil, for frying
  corn tortillas
  As needed  California Avocado Tomatillo Salsa (see make-ahead recipe)
  Crema (optional)

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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.

Calories 600
Total Fat 41 g
Trans Fat 0 g
Saturated Fat 8 g
Monounsaturated Fat 22.6 g
Polyunsaturated Fat 5.6 g
Total Carbs 51 g
Dietary Fiber 15 g
Total Sugar 6 g
Protein 14 g
Cholesterol 15 mg
Sodium 1170 mg
Potassium 1163.6 mg

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.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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