Sunday, August 8, 2010

New Dietary Staple

I have been trying to use my cookbooks more (and the interwebs less) when looking for dinner-time inspiration lately, and was intrigued last night when coming across this recipe for Avocado Enchiladas. Not only did it seem unusual, but it was also the only enchilada recipe in the Martha Stewart Living Cookbook, so we went for it. I believe these to be the best enchiladas ever made by my hands (with Paul McCartney's vegan enchiladas coming in a close 2nd.)

In a pinch, I substituted chili powder for the ancho chile concoction, vegetable stock, an Epic Wheat Ale for the white wine, and used only 1 1/2 cups of veg oil for frying the tortillas. You could easily cut the recipe in half and use an 8x8 pan to serve six, but I would recommend still using 1 1/2 lb. of cheese. Ha! Enjoy!

Avocado Enchiladas

Serves 12 to 14
  • 2 dried ancho chiles
  • 4 cups plus 1 tablespoon vegetable oil
  • 1/2 medium onion, cut into 1/4-inch dice
  • 2 cloves garlic, minced
  • 2 tablespoons dark-brown sugar
  • 5 tablespoons ground cumin
  • 2 tablespoons dried oregano
  • 2 cups dry white wine
  • 1 can crushed plum tomatoes, 28 ounces
  • 2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 Hass avocados
  • 1 cup loosely packed fresh cilantro leaves, roughly chopped
  • 1/4 cup fresh lime juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 25 corn tortillas
  • 1 1/2 pounds Monterey jack cheese, grated


  1. Place chiles in saucepan; add water to cover. Bring to a boil. Reduce heat; simmer 5 to 10 minutes. Cool slightly, remove stems, and puree chiles and liquid in food processor.
  2. Heat 1 tablespoon oil in a deep skillet over medium heat. Add onions, garlic, brown sugar, cumin, and oregano; saute until onion is soft, 4 to 5 minutes. Add wine, chile puree, tomatoes, and stock; simmer about 20 minutes, until thickened to stew consistency.
  3. Peel, pit, and roughly chop avocados. Toss with cilantro, lime juice, salt, and pepper.
  4. Heat oven to 400 degrees. Heat remaining 4 cups oil in a wide, heavy saucepan over medium heat until very hot but not smoking, 7 to 10 minutes. Using tongs, fry 6 tortillas, one at a time, for 2 to 3 seconds. Drain on paper towel-lined sheet.
  5. Dip fried tortillas in chile sauce to lightly coat both sides. Spoon 2 tablespoons avocado filling on each tortilla; roll up. Spread 1/2 cup chile sauce into large, deep casserole. Arrange rolled tortillas seam-side down in casserole so they fit snugly; repeat entire process, covering bottom of casserole; pour 1 cup sauce over tortillas; sprinkle with half the cheese. Make a second layer using remaining ingredients. Top with remaining sauce and cheese.
  6. Bake enchiladas until heated through, 25 to 30 minutes. Serve immediately.