April (Crystal)

Avocado Enchiladas

2 large Haas avocados, diced
Green onions, diced
Monterrey jack cheese
2 tbsp. lemon juice
Cayenne pepper or chili powder
1 clove of garlic, minced
1 can of red enchilada sauce
Corn tortillas
Canola oil

Preheat oven to 350°F

1. Add the lemon juice and garlic to the avocados and onions; cover and place in the refrigerator to marinate.

2. Heat enough oil to cover the tortillas in a pan.

3. Heat the enchilada sauce in a saucepan.

4. Set up your ingredients and pans in an assembly line.

5. Fry a corn tortilla in the oil until it becomes ever so slightly crisp. Cook until air pockets start to deflate.

6. Place the fried tortilla in the enchilada sauce, covering it gently; then, lay it flat in the casserole dish.

7. Fill with one spoonful of avocado mixture and a sprinkle of cheese.

8. Fold one side over the filling and roll.

9. Repeat, pressing the enchiladas closely together in rows.

10. Spoon a little enchilada sauce over the whole pan and sprinkle with cheese.

11. Bake for 30-45 minutes.

Gastrography
My mom, a native New Mexican, has always cooked the most delicious Tex-Mex. Almost every occasion, in our family, is celebrated with a big dinner of burritos, enchiladas, taquitas, tacos, chiles rellenos, fajitas, or chile con carne. When I stopped eating meat, Mom’s culinary skills were somewhat confounded, but she got inventive and revised some of her traditional recipes for me. When I tired of cheese and bean burritos, we came up with this delicious masterpiece. The avocados prove to be perfect for enchiladas, contributing a great deal of substance to the meal.

In my family, enchilada making is a team sport. When Mom has all the ingredients ready, we all choose a task and prepare the enchiladas assembly line style. Working together, we can fill up pan after pan with enchiladas, making this meal a popular one to share with extended family or to bring to a potluck or party.