Avocados Enchiladas (Enchiladas con salsa de aguacate)
This enchiladas recipe is for enchiladas with chicken in a creamy green avocado sauce; of course you can fill them with pork also, or simply skip the chicken and pork and make these a vegetarian enchiladas meal. This recipe is much appreciated in Mexico when its the avocados season time and they are easy to find, at an affordable price. You can of course adjust the amount of chilies according to taste and make this a suprisingly hot dish, as they sometimes happen to be in Mexico!
Recipe for Avocados Enchiladas
Ingredients for 6-8 guests:
* 3 avocados,
* One whole chicken, cooked
* 1/2 medium-sized onion
* 1 clove garlic
* 1 cup cream
* 1 cup milk
* 1 teaspoon mustard
* 5 serrano peppers
* 4 tablespoons butter
* 1 lb. cheese
* 1 medium onion, chopped
* Oil for frying, the necessary
* Salt and pepper to taste
* Sliced Lettuce, for garnish
* 24 tortillas
Preparation:
1) In a skillet heat one tablespoon oil over medium heat. Saute the onion and garlic until translucent. Blend together in your favorite blender with the avocado pulp, cream, milk, mustard and chilies until smooth.
2) Melt the butter in same skillet over medium-low and pour back the sauce in. Cook for 5 minutes and season with salt and pepper. If it is getting too thick, you can add some milk.
3) De-bone the chicken and chop its meat down to small bits; keep the chicken close for the next steps...
4) Heat the remaining oil over medium-high heat. Pass quickly the tortillas in the hot oil one at a time, so they are soft but not browned, 5 to 6 seconds per tortilla. Remove excess oil by placing the fried tortillas temporarily over paper towels.
5) Dip the tortillas in the avocado sauce, and fill them with chicken, cheese and onions. Garnish with lettuce, sour cream, more cheese and onions.
Buen Provecho!