Enchiladas de Aguacate

Ingredients

Avocados

2, ripe

Corn tortillas

8

Salsa verde

1 1/2 cups

Onion

1/2, finely chopped

Garlic

2 cloves, minced

Cilantro

1/4 cup, chopped

Lime

1, juiced

Salt

to taste

Olive oil

for frying

Queso fresco

1/2 cup, crumbled

Sour cream

1/2 cup, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mash the ripe avocados with a fork until smooth. Season with salt and lime juice to taste.
3. In a separate pan, heat a small amount of olive oil over medium heat. Quickly fry the corn tortillas for about 10 seconds on each side, just until softened. This helps prevent them from cracking when rolled.
4. Spread a generous spoonful of the mashed avocado onto each tortilla, then roll them up tightly.
5. In a saucepan, heat the salsa verde over medium heat. Add the chopped onion, minced garlic, and chopped cilantro. Cook for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant.
6. Pour half of the salsa verde mixture into a baking dish, spreading it evenly across the bottom.
7. Place the rolled enchiladas seam side down in the baking dish, ensuring they are snugly arranged.
8. Pour the remaining salsa verde mixture over the enchiladas, covering them completely.
9. Sprinkle the crumbled queso fresco on top of the enchiladas.
10. Bake in the preheated oven for 15 minutes, or until the enchiladas are heated through and the cheese is melted and slightly golden.
11. Serve hot, garnished with a dollop of sour cream and additional chopped cilantro, if desired.