Avocado Enchiladas

Dear Turkey,

Warm avocados

May sound weird to you, but I

Promise it does work

Avocado Enchiladas

(serves 4, adapted from here)

Ingredients:

For the enchiladas:

- 2 avocados, chopped pretty small

- juice of 1 lime (jarred will work)

- 1/2 t salt

- 1 small or medium onion, chopped (I used a mix of red and white, but red works nicely)

- 1/2 c cilantro, chopped

- 8 big tortillas (I used flour but corn would be delicious too)

- 3 c shredded cheese (I used monterey jack)

- sour cream, for garnish 

- 1 c green tomatillo sauce (I used Frontera) 

For the sauce:

- 1 T olive oil

- 1 small onion, diced (I used half red and half white)

- 2 cloves minced garlic (I used jarred)

- 1-2 T chili powder

- 1/2 T cumin

- 1/2 t salt

- 1 can tomato sauce

- 1/2 c water

Directions:

- For the sauce: heat the oil, onion, garlic, and spices and cook for 3 minutes, until onion starts to brown. Add the tomato sauce and water and simmer for 5 more minutes. 

- For the filling: combine avocado, lime juice, onion, cilantro, and salt. 

- Generously oil a 9x13 baking dish and then spread half of the sauce on the bottom. Fill each tortilla with 1/8th of the avocado filling and 1/10th of the cheese (estimate -- but you want some cheese left over for the top), fold them up and arrange them in the bottom of the dish. Drizzle the rest of the red sauce over the top of the enchiladas, followed by the green sauce, followed by some more cheese.

- Bake at 425F for about 30 minutes, or until cheese is brown and everything looks good and cooked. Garnish with sour cream and more cilantro. 

- Serve with beans and rice. 

Enjoy,

Tofu