Avocado Enchiladas

TJ's parents have a knack for always having delicious produce on hand, so when they texted TJ on their way to the airport last week that they had five perfect avocados in the fridge, I asked that TJ make getting those avocados a priority!  They were perfect, which meant I had a great excuse to make avocado enchiladas.  As fair warning, these are not great leftovers, probably because the avocados in the enchiladas just get mushy.

The version I made (imagine a lovely picture here...) was a mash-up of a few recipes (outlined below).  This is not a perfected recipe, but hopefully this is enough of an outline to get you to a great result.

Filling from here (Mountain Mama Cooks)
Sauce from here (Six Sisters)

Ingredients for the enchilada sauce:

• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 tbsp. flour
• 1 cup chicken broth
• 2 tsp. cumin
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. chopped cilantro
• 1 c. salsa verde
• 1/2 c. sour cream

Ingredients for the filling:

• 2 large avocados, diced
• 3/4 c. black beans, drained and rinsed (we just threw in the whole can)
• 1 1/2 c. grated sharp cheddar cheese, divided (we used some pepper jack too)
• 1 red bell pepper, diced
• 3 green onions, diced
• Shredded (already cooked) chicken (I'd guess we used half a rotisserie chicken)
• Tortillas (corn or flour - we used large flour tortillas and got 8 enchiladas from this)

1. Preheat the oven to 375 degrees (NOTE: I always think this should be step 4 or so because my oven heats so quickly, but I'll leave it here so you don't forget).

2. In a medium saucepan, saute the garlic in the butter for about 1 minute on medium high heat.

3. Stir in the flour and let it cook for about 2 more minutes.

4. Stir in the chicken broth, cumin, salt, and pepper and bring to a simmer.

5. Remove from heat and stir in the sour cream, salsa verde, and cilantro until smooth.

6. Spray the bottom of a 9x13 baking dish with nonstick spray.  Add about 1/2 c. sauce to cover the whole bottom of the dish.

7. In a separate bowl, combine all your filling ingredients (except the cheese).   I suggest adding the avocados last and gently folding them in.

8. Set up your assembly line: lay out your tortilla, put some filling in there, sprinkle cheese on top, and roll it up, placing it seal side down in the pan.

9. After filling the dish, pour the rest of your enchilada sauce and some cheese over the top.

10. Bake for about 20 minutes.