Avocado Enchiladas

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 clove or 6g

• Chili powder

  Spices

  1 ½ tbsp or 11g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

• Salt

  Table

  ¼ tsp or 2g

• Tomato sauce

  Canned

  425g

• Water

  Plain, clean water

  ½ cup or 118g

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Limes

  Raw

  1 fruit or 67g

• Salt

  Table

  ⅛ tsp or 0.8g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Shredded Cheddar Jack Cheese

  Kirkland Signature

  1 ½ cup or 127g

• Greek yogurt

  Plain, whole fat

  100g

Directions

1. Heat olive oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 3-5 minutes. Add garlic, chili powder, cumin, and salt and cook, stirring, for 30 seconds. Stir in tomato sauce and water. Bring to a low simmer, reduce heat, and simmer for 5 minutes.
2. Enchilada sauce can be used immediately or frozen for future use. It will also keep in the refrigerator for 2-3 days.
3. Preheat oven to 350º F.
4. Peel, pit, and chop the avocados into 1/2-inch pieces; place in a medium bowl. Add the lime juice, salt, red onion, and cilantro. Stir gently to combine.
5. Heat enchilada sauce until warm. Warm tortillas between paper towels in the microwave. Working with one tortilla at a time, dip tortillas into enchilada sauce. Spread about 1/3 cup of the avocado mixture down the center of each tortilla, followed by 2 tablespoons of the cheese. Roll up filled tortilla and place seam side down in a 9x13-inch baking dish. Repeat with remaining tortillas. Spread the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining 1/2 cup cheese.
6. Cover pan with foil and bake for 15 minutes. Uncover and bake for 5 more minutes, until enchiladas are heated through and cheese is melted. Serve topped with additional chopped cilantro and Greek yogurt or sour cream, if desired. (I mixed my Greek yogurt with a little water to loosen it and make it easier to drizzle.)
7. (source: enchilada sauce: https://kristineskitchenblog.com/homemade-enchilada-sauce/ enchiladas: https://kristineskitchenblog.com/avocado-enchiladas/ )

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